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A Camp Bake

A simple baked mushroom cap dish seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 12,516 recipes mention both. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Arrange mushroom caps, spore surface up, on the bottom of a tin plate.

  2. Sprinkle salt and pepper over the caps, and place a small amount of butter on each cap.

  3. Place a second tin plate on top.

Cook and serve

  1. Heat over coals or a heated stone for fifteen minutes.

  2. 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 aroma chemistry they share, and how many recipes mention both.

  1. Mushroom + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

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

  2. Mushroom + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together13,578 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + buttertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together85,512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushroom caps
Form the main body of the dish and soften into a moist, tender filling as they heat.
Butter
Adds fat and moisture to the caps, helping them cook gently and carry flavour.

“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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