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Omelet with Mushrooms

A mushroom omelet cooked with lemon juice, pepper, and flour for thickening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Omelet with Mushrooms

Ingredients

Directions

Make the mushrooms

  1. Boil the mushrooms in a little water or stock.

  2. Add pepper, coarse sea salt, and lemon juice.

  3. When just done, sprinkle in enough flour to thicken to your desired consistency.

Make and serve the omelet

  1. Make a plain omelet.

  2. When ready to turn, drop part of the mushrooms in the center of the omelet.

  3. Turn the omelet over the mushrooms.

  4. When dished, pour the remaining mushrooms around the omelet and serve.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mushrooms
Provide the main filling and savory flavor of the dish.
Flour
Thickens the mushroom liquid into a sauce of your desired consistency.
Eggs
Form the omelet structure as they set when cooked.
Lemon juice
Adds acidity that brightens the mushrooms' earthy flavor.

The step that matters

Thickening the mushrooms with flour. Flour must be sprinkled in once the mushrooms are just done, while they are hot and liquid. Adding it too early or in clumps can leave lumps or a pasty texture, because starch needs heat and stirring to swell evenly and thicken the liquid smoothly.

“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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