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Baked Mushroom Omelet

A baked omelet made with mushrooms, butter, stock, eggs, and topped with browned crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Baked Mushroom Omelet

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mushroom base

  1. Peel and quarter the mushrooms.

  2. Combine mushrooms, butter, pepper, salt, and lemon juice in a saucepan.

  3. Cover the saucepan.

  4. Simmer for 10 minutes.

  5. Add the stock.

  6. Cook for another 10 minutes.

Bake and serve

  1. Stir in the beaten eggs.

  2. Pour the mixture into a buttered baking dish.

  3. Top with browned crumbs.

  4. Bake in a 400°F (200°C) oven until the eggs are set, about 5 minutes.

  5. Serve immediately in the baking dish.

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 + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

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

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

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

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

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

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

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

What each ingredient does

Eggs
Set and bind the mixture into a custard-like omelet as they cook.
Mushrooms
Provide earthy flavor and moisture that releases as they simmer.
Chicken or veal stock
Adds savory depth and liquid that gives the omelet a tender texture.
Butter
Adds richness and helps carry flavor while the mushrooms cook.

The step that matters

Stir in the beaten eggs. Eggs set when heated, so the mixture should be hot but not overcooked before baking. Overheating or over-baking makes eggs curdle, grainy and watery, so bake only until just set.

“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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