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Omelettes with Mushrooms

A quick omelette made with sautéed mushrooms and eggs, cooked in butter.

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 ↓

Omelettes with Mushrooms

Ingredients

Directions

Cook the filling

  1. Heat the butter in a pan.

  2. Add the sliced mushrooms and sauté for a few minutes.

Make and serve the omelette

  1. Beat the eggs and pour them over the mushrooms.

  2. Raise the pan slantwise to elongate the omelette.

  3. Turn the edges and let it set for a minute.

  4. Carefully turn the omelette onto a dish 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 + 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. Mushroom + eggtop 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 the omelette's structure, providing its body and tender texture when heated.
Mushrooms
Add moisture and savoury flavour, releasing water and browning as they sauté.
Butter
Adds fat and rich flavour, and helps keep the eggs from sticking to the pan.

The step that matters

Letting the eggs set gently. Egg proteins tighten as they heat. If the eggs cook too fast or too long, they become rubbery and dry. Letting them set gently keeps the omelette soft 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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