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Mushrooms on Toast

A toasted bread spread with a creamy mushroom puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mushrooms on Toast

Ingredients

Directions

Make the mushroom purée

  1. Stew the mushrooms with water and butter until tender.

  2. Pass the mixture through a sieve.

Finish and serve

  1. Beat the 3 ounces of butter until creamy, then mix it with the mushroom purée.

  2. Stew the mixture again briefly.

  3. Spread the mushroom mixture on toast or white bread.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 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

Mushrooms
Provide the main flavor and, once puréed, the body of the spread.
Butter
Adds fat for richness and a smooth, creamy texture.

The step that matters

Beating the butter until creamy. Softened, aerated butter blends evenly into the purée and gives a smooth spread. Cold or melted butter can separate or look greasy.

“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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