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Rice and Mushroom Croquettes

A fried croquette made with rice, mushrooms, butter, egg yolks, and seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Rice and Mushroom Croquettes

Ingredients

Directions

Prepare the mushrooms and rice

  1. Open the can of mushrooms several hours before making the croquettes.

  2. Drain the liquid.

  3. Stew the mushrooms in mutton or chicken stock for 10 minutes. Drain and chop them.

  4. Cook the rice in the reserved stock until soft.

Shape the croquettes

  1. Combine it with the chopped mushrooms. Add melted butter, beaten egg yolks, pepper, and salt to the mixture.

  2. Let it cool completely.

  3. Flour your hands and shape the mixture into croquettes.

  4. Roll the croquettes in egg and cracker crumbs.

  5. Refrigerate for several hours.

Fry

  1. Fry the croquettes in deep oil until golden brown.

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 + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 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

Rice
Cooks soft and binds with the other ingredients to hold the croquette shape.
Mushrooms
Provide the main flavor and moisture in the filling.
Egg yolks
Add richness and help bind the mixture.
Butter
Adds richness and flavor to the filling.
Cracker crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Let the mixture cool completely before shaping. A warm, soft mixture is sticky and hard to shape, and it can fall apart or burst in hot oil. Chilling firms the starch and fat so the croquettes hold their form while frying.

“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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