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Mushrooms Au Beurre

Mushrooms sautéed in butter with salt, cayenne, and mace.

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 Au Beurre

Ingredients

Directions

Prepare the mushrooms

  1. Remove the stems from the mushrooms.

  2. Clean the mushrooms with a bit of flannel and fine salt.

  3. Wipe the mushrooms dry with a soft cloth.

  4. Rinse the mushrooms in fresh water.

  5. Drain the mushrooms quickly.

  6. Spread the mushrooms in a clean cloth. Fold the cloth over the mushrooms.

  7. Let the mushrooms dry for at least 10 minutes.

Cook and serve

  1. In a thick iron saucepan, melt the butter over medium heat until it just begins to brown.

  2. Add the mushrooms to the saucepan. Shake the saucepan over the heat to prevent sticking or burning.

  3. Simmer the mushrooms for 3 to 4 minutes.

  4. Add salt, cayenne, and mace to the saucepan.

  5. Continue to stew until the mushrooms are perfectly tender.

  6. Serve the mushrooms with their own sauce.

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. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

Pepper and mace 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

Meadow mushrooms
Provide the main body of the dish and release their own liquid as a sauce while stewing.
Butter
Carries heat and adds richness and nutty browned flavour to the mushrooms.

The step that matters

Shaking the saucepan while the mushrooms cook. Mushrooms release liquid and their sugars and proteins can stick and scorch on hot metal. Keeping them moving over the heat prevents burning and spreads heat evenly, so they stew gently in their own sauce.

Swap the mace

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

  1. Thymefits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against mushroom, butter, pepper. 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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