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Broiled Mushrooms

Mushrooms are cleaned, brushed with oil, and broiled until hot, then served with salt, pepper, and optional cayenne.

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 ↓

Broiled Mushrooms

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Clean the mushrooms and remove the brown end and outer skin.

  2. Heat a little oil or liquid butter in a pan for half an hour.

  3. Grease the gridiron with the excess oil.

Broil and serve

  1. Place the mushrooms on the gridiron, brushing them with oil occasionally to prevent sticking.

  2. Cook until hot, about 20 minutes, turning gently with a wooden spoon or palette knife.

  3. Serve hot, sprinkled with coarse sea salt, black pepper, and cayenne if desired.

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 moisture that concentrates as they cook.
Oil or liquid butter
Carries heat to the surface, prevents sticking and promotes gentle browning.

The step that matters

Brushing the mushrooms with oil during cooking. Mushrooms are mostly water and dry out or stick to the grill if the surface is left bare. Occasional oiling keeps the surface moist and helps it brown evenly instead of scorching.

“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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