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Mushrooms, Broiled

Broiled mushrooms seasoned with salt, pepper, and butter, served with their juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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, Broiled

Ingredients

Directions

Prepare

  1. Trim the mushrooms.

  2. Sprinkle with coarse sea salt and black pepper.

  3. Place a small bit of butter in each mushroom.

  4. Arrange them on a baking pan.

Broil and serve

  1. Broil in the oven until done.

  2. Serve on a dish, pouring the mushroom juices over them.

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
Form the main body of the dish and release juices that moisten it as they cook.
Butter
Adds richness and moisture, carrying flavour into each mushroom as it melts.

The step that matters

Broil until done. Broiling is fast and intense, so mushrooms can dry out or scorch before they are cooked through. Watch them closely and stop once they are tender and juicy.

“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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