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Fried Mushrooms

Fried mushrooms served on buttered toast, seasoned with salt, pepper, and optional wine or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and mushroom 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 ↓

Fried Mushrooms

Ingredients

Directions

  1. Heat a little sweet oil or butter in a frying pan.

  2. Add the peeled mushrooms and cook them thoroughly with the butter. Avoid overcooking to prevent toughness.

  3. Season to taste and add 1 teaspoon of wine or vinegar on each mushroom if desired.

  4. Serve the mushrooms on buttered toast.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

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

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

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Peeled mushrooms
Form the main body of the dish, cooking down to a tender texture in the fat.
Sweet oil or butter
Conducts heat in the pan and adds richness and flavor to the mushrooms.
Wine or vinegar
Adds a bright acidity that balances the richness of the butter and mushrooms.

The step that matters

Avoid overcooking the mushrooms. Mushrooms are mostly water. Cooking them too long drives off moisture and toughens the proteins, leaving them rubbery instead of tender.

“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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