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Broiled Mushrooms

Broiled mushrooms seasoned with coarse sea salt, butter, and pepper, served with their own juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

Prepare

  1. Place mushrooms on a plate and sprinkle with a little coarse sea salt.

  2. Let the mushrooms sit for a short time, or overnight if preparing for breakfast.

Cook and serve

  1. Broil the mushrooms lightly on both sides.

  2. Heat the juice extracted from the mushrooms with butter and pepper.

  3. Pour the heated juice over the broiled mushrooms.

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
Main ingredient; salting draws out their juice, which becomes the sauce.
Butter
Adds fat and richness to the heated mushroom juice.

The step that matters

Broil the mushrooms lightly on both sides. Mushrooms hold a lot of water, so too long under the broiler dries them out and makes them rubbery. A light browning keeps them tender and juicy while concentrating their flavour.

“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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