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Fried Mushrooms

A dish of mushrooms soaked in salt water, fried in butter, and served with a butter gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fried Mushrooms

Ingredients

Directions

Prepare

  1. Soak the mushrooms in salt water for a few minutes.

Cook and serve

  1. Fry the mushrooms slowly in butter, seasoning with coarse sea salt and black pepper.

  2. Place the mushrooms on a dish with the hollow side up.

  3. Pour the gravy made from the butter and mushroom juice over the mushrooms.

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. Butter + peppertop 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
They form the main body of the dish and release juice that becomes the gravy.
Butter
Provides fat for frying, helping the mushrooms brown and giving the gravy its richness.

The step that matters

Fry the mushrooms slowly in butter. Mushrooms hold a lot of water. Cooking gently lets that moisture evaporate and the surfaces brown instead of steaming, which builds flavour. Frying too hot can scorch the butter before the mushrooms are done.

“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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