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Broiled Mushrooms

Mushrooms are buttered, seasoned, broiled, and served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Broiled Mushrooms

Ingredients

Directions

Prepare

  1. Peel the large mushrooms and cut off the stalks.

  2. Dip the mushrooms in melted butter.

  3. Dust lightly with coarse sea salt and black pepper.

  4. Let them stand in a cool place for 30 minutes.

Broil and serve

  1. Place the mushrooms on a broiler top side down.

  2. Broil over a clear fire slowly until tender, turning them to broil both sides.

  3. Carefully remove the mushrooms with a spoon.

  4. Place them on small squares of buttered toast.

  5. Pour melted butter in the center of each mushroom.

  6. Serve hot.

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Large mushrooms
Form the main body of the dish, softening and releasing juices as they cook.
Melted butter
Adds moisture and richness, carrying flavor into the mushrooms and browning the surface.
Buttered toast
Provides a crisp, absorbent base that soaks up the mushroom juices and butter.

The step that matters

Broil slowly until tender, turning to cook both sides. Mushrooms are mostly water. Cooking them slowly lets that moisture evaporate and concentrates flavor, while turning ensures even cooking. Too fast a broil can scorch the outside before the centre becomes tender.

“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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