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Mushrooms in Butter

Mushrooms sautéed in butter with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 in Butter

Ingredients

Directions

Prepare

  1. Remove the skin from the mushrooms carefully, without cutting too deep.

  2. Season the mushrooms with salt and pepper.

Cook

  1. Place the mushrooms in a bag and add the butter.

  2. Cook for 8 minutes.

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. Pepper + buttertop 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

Mushrooms
Soften as they cook and release their moisture, becoming tender and savory.
Butter
Provides fat that carries flavor and helps the mushrooms brown and taste rich.

The step that matters

Removing the skin without cutting too deep. The edible flesh sits just beneath the skin and is thin. Cutting too deep removes usable mushroom and leaves the caps uneven, so they may cook unevenly in the butter.

“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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