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Mushroom Omelet

A cooked egg dish with sautéed mushrooms, folded and served hot.

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 ↓

Mushroom Omelet

Ingredients

Directions

Prepare

  1. Prepare and beat the eggs in a bowl.

  2. Heat butter or oil in a skillet over medium heat.

Cook the omelet

  1. Add the chopped or sliced mushrooms and sauté until tender.

  2. Pour the beaten eggs over the mushrooms and cook until set.

  3. Fold the omelet in half and serve 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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 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

Eggs
Set into a tender structure that holds the filling together when cooked.
Mushrooms
Add moisture and savory, earthy flavor as they release water and brown while sautéing.
Butter or oil
Conducts heat to the pan and adds richness and browning to the omelet surface.

The step that matters

Pour the beaten eggs over the mushrooms and cook until set. Eggs cook quickly over medium heat and turn rubbery if overcooked. Removing the pan from heat once the surface is just set keeps the omelet tender and moist.

“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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