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Mushrooms and Bacon

A quick sauté of mushrooms and bacon seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushrooms and Bacon

Ingredients

Directions

Prepare and cook

  1. Clean the mushrooms thoroughly.

  2. Fry the bacon gently until almost cooked.

  3. Add the mushrooms to the pan.

  4. Fry until tender.

Season and serve

  1. Transfer the bacon to a hot dish once cooked.

  2. Sprinkle salt and pepper on the mushrooms.

  3. Place the mushrooms in the center of the dish.

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

Mushrooms
Soften as they cook, releasing moisture that is then browned in the bacon fat.
Bacon
Renders fat into the pan that cooks and flavours the mushrooms, and adds savoury, smoky taste.

The step that matters

Fry the bacon gently until almost cooked. Gentle heat renders the fat slowly without scorching the bacon, leaving a flavourful fat for the mushrooms. Overheating burns the bacon and turns the fat bitter.

“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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