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Mushrooms and Bacon

A quick sauté of mushrooms and bacon seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Mushrooms and Bacon

Ingredients

Directions

Prepare and cook

  1. Clean the mushrooms thoroughly.

  2. Fry the bacon very gently until almost done.

  3. Add the mushrooms to the pan and fry them until cooked.

  4. Lift the bacon onto a hot dish when cooked.

Season and serve

  1. Sprinkle pepper and coarse sea salt on the mushrooms and place them in the center of the dish.

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

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

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

What each ingredient does

Mushrooms
Release moisture and brown in the bacon fat, adding savory, earthy flavor.
Bacon
Renders fat into the pan for frying and adds salty, smoky flavor.

The step that matters

Fry the bacon very gently until almost done. Low, slow heat renders the fat gradually so the bacon cooks through without scorching. Cooking it too hard can burn the outside while the inside stays underdone, and it also leaves less fat in the pan for frying the mushrooms.

“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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