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Champignons Grillees- -broiled Mushrooms

Broiled mushrooms served on buttered toast with maitre d'hotel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 4,571 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Champignons Grillees- -broiled Mushrooms

Ingredients

Directions

Prepare

  1. Wash the mushrooms well and cut off the stems.

  2. Drain and dry the mushrooms.

Cook

  1. Baste the mushrooms with olive oil and season with coarse sea salt and black pepper.

  2. Broil the mushrooms over a moderate charcoal fire.

Serve

  1. Serve the mushrooms on pieces of buttered toast with the bottom side facing up.

  2. Place some maitre d'hotel butter on top 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. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

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

  3. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Mushrooms
Form the main body of the dish and brown on the cut surface under direct heat.
Olive oil
Carries heat evenly over the surface and helps it brown rather than dry out.
Buttered toast
Acts as a base that soaks up juices released by the mushrooms.
Maitre d'hotel butter
Adds richness and a savoury, herby fat that melts over the hot mushrooms.

The step that matters

Drain and dry the mushrooms. Surface moisture must evaporate before the mushrooms can brown. Wet mushrooms steam under the broiler, turning soft and pale instead of developing a roasted, savoury crust.

“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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