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Mushrooms Preserved in Oans

A method for preserving fresh mushrooms by cooking them with lemon juice, water, and salt, then canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,633 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushrooms Preserved in Oans

Ingredients

Directions

Prepare

  1. Select and trim the desired quantity of fresh solid mushrooms.

  2. Wash the mushrooms in cold acidulated water and drain them.

Cook and cool

  1. In a saucepan, combine the mushrooms, lemon juice, water, and salt.

  2. Cover the saucepan and cook on brisk heat for 5 minutes.

  3. Transfer the mushrooms to an earthen bowl and drain off the moisture once cooled.

Can and process

  1. Pack the mushrooms into pint tin cans and add enough juice to cover them.

  2. Solder on the covers and boil the cans in a hot water bath for 2 hours.

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 + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 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

Fresh solid mushrooms
Main ingredient; cooking softens their texture so they absorb the pickling juice.
Lemon juice
Adds acidity that sharpens flavour and helps preserve the mushrooms.

The step that matters

Boiling the sealed cans in the hot water bath. Sustained heat for the full time destroys microbes that could spoil the sealed cans. The acidic juice supports safe preservation, so cutting the time short risks spoilage.

“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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