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Mushrooms Feied

Fried mushrooms served on buttered toast with a teaspoon of wine or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mushrooms Feied

Ingredients

Directions

Prepare and cook

  1. Peel the mushrooms.

  2. Heat butter in a pan.

  3. Add the mushrooms and heat thoroughly without overcooking.

  4. Season with butter, pepper, and coarse sea salt.

Serve

  1. Serve on buttered toast with a teaspoon of wine or vinegar on each mushroom.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Main ingredient; they release moisture and brown in the hot pan, giving savoury flavour.
Butter
Fat that carries the heat evenly and adds richness and browning flavour.
Wine or vinegar
Adds acidity that brightens the rich, buttery mushrooms.

The step that matters

Add the mushrooms and heat thoroughly without overcooking.. Mushrooms hold a lot of water. Cooking them too long makes them shrink, toughen and turn rubbery, while heating them just until hot and lightly browned keeps them tender and flavourful.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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