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 Preserved in Jars
Ingredients
Directions
Cook the mushrooms with a little more butter than usual until tender.
Let them cool, then pack them into one-quart glass jars and seal them tightly.
Boil the jars in a hot water bath for 1.5 hours.
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.
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Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mushrooms
- Make up the main bulk and texture of the preserved product.
- Butter
- Adds fat and richness, and helps the mushrooms brown and soften in the pan.
The step that matters
Boiling the sealed jars in the hot water bath. The jars must stay submerged and boil for the full time so heat reaches the contents throughout. Under-processing leaves the food at risk of spoilage, so the time should not be shortened.
“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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