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An Excellent Way to Pickle Mushrooms, to Preserve the Flavour

A method for pickling small button mushrooms using mace, pepper, salt, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

An Excellent Way to Pickle Mushrooms, to Preserve the Flavour

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Rub the mushrooms with a flannel and salt.

  2. Remove the red inside from larger mushrooms.

Cook and pickle

  1. Place the mushrooms in a stewpan with mace and pepper.

  2. Shake them well and keep over gentle heat until the liquid is absorbed.

  3. Add enough vinegar to cover the mushrooms, warm it slightly, and transfer to a glass or stone jar.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Mushroom + vinegartop 18% of all pairs
    Smell alikemoderate
    Cooked together2,070 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  5. Mushroom + macetop 21% of all pairs
    Smell alikelow
    Cooked together2,529 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Button mushrooms
Form the bulk of the dish and soak up the vinegar and spice flavour.
Distilled vinegar
Provides sharp acidity that gives the pickled mushrooms their tang and helps preserve them.
Mace
Adds warm, aromatic flavour that infuses the mushrooms during cooking.
Black pepper
Adds mild heat and aroma that complements the mace and vinegar.

The step that matters

Shake and cook over gentle heat until the liquid is absorbed. Gentle heat lets the mushrooms release and then reabsorb their own liquid along with the spices. Too much heat can scorch the pan or toughen and shrink the mushrooms unevenly.

Swap the mace

How well each one fits the dish's main ingredients (mushroom, pepper, vinegar):

  1. Thymefits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against mushroom, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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