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Fried Mushrooms

A simple dish of sautéed mushrooms cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Butter and mushroom 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 ↓

Fried Mushrooms

Ingredients

Directions

  1. Melt the butter in a frying pan.

  2. Peel the mushrooms and cut off their stems, scraping the stems.

  3. Place the mushrooms and scraped stems in the frying pan.

  4. Cook, turning often, until done.

  5. Serve very 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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

What each ingredient does

Butter
Adds fat and rich flavour, and helps the mushrooms brown in the pan.
Mushrooms
Main ingredient that softens and browns as it cooks, concentrating its flavour.

“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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