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Mushrooms , Broiled , on Toast

Broiled mushrooms served hot atop buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Mushrooms , Broiled , on Toast

Ingredients

Directions

Prepare the mushrooms

  1. Cut the stalks from the mushrooms.

  2. Skin the mushrooms if dirty; wash only if necessary.

  3. Place the mushrooms in a baking tin in a Dutch oven and add a little butter on each.

Cook and serve

  1. Stew the mushrooms until tender.

  2. Put buttered toast in a hot dish.

  3. Place the mushrooms on top, pouring the juice from them into the dish.

  4. Sprinkle with pepper and coarse sea salt, and serve very 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. 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
Form the main body of the dish and release juices that soak into the toast.
Butter
Adds richness and fat that carries flavour and helps the mushrooms brown slightly as they cook.

The step that matters

Stew the mushrooms until tender. Gentle cooking softens the mushroom cell walls and releases their water. Stopping at the right point keeps them tender and juicy, while overcooking shrinks them and leaves the dish watery.

“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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