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Uroiled Mushrooms

Roiled Mushrooms are mushrooms roasted with butter, pepper, and sea salt, served with the cooking water.

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 ↓

Uroiled Mushrooms

Ingredients

Directions

Prepare

  1. Peel the mushrooms and cut off the stalks.

  2. Place them in a tin with a small piece of butter on each.

  3. Season with pepper and coarse sea salt.

Bake and serve

  1. Bake in the oven until browned on both sides.

  2. Remove the mushrooms and pour in boiling water used to cook the stalks and parings.

  3. Serve the mushrooms with the boiling water poured over them.

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
Main ingredient; their moisture softens and their surfaces brown in the oven.
Butter
Adds fat that carries flavour and helps the mushroom surfaces brown.

The step that matters

Browning both sides in the oven. Mushrooms release water as they heat, so they can steam instead of browning if the oven is not hot enough or they are crowded. Enough space and heat let surface moisture evaporate, so the sides caramelise and gain 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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