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Mushrooms Devilled

A dish of mushrooms seasoned with butter, black pepper, cayenne pepper, and coarse sea salt, then broiled.

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 ↓

Mushrooms Devilled

Ingredients

Directions

Prepare

  1. Peel the outer skin off the mushrooms and ensure they are free from sand or dirt.

  2. Spread a little butter inside each mushroom.

  3. Sprinkle black pepper, cayenne pepper, and coarse sea salt over the mushrooms.

Cook

  1. Broil the mushrooms on a grill over a clear fire.

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, becoming tender and juicy as they cook.
Butter
Adds richness and moisture, helping the mushrooms brown lightly on the grill.
Cayenne pepper
Adds heat that gives the mushrooms their spicy, deviled character.

The step that matters

Broil over a clear fire. Mushrooms hold a lot of water, so a clear, steady fire cooks them through and browns the surface. Flare-ups can scorch the outside before the inside softens.

“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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