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Mushroom Croquettes

Mushroom croquettes are fried mushroom cakes coated in breadcrumbs, made from sautéed mushrooms, flour, cream, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Mushroom Croquettes

Ingredients

Directions

Prepare the mushrooms

  1. Remove stems from the mushrooms and cover them with cold water.

  2. Cook the stems until the liquid reduces to 2 tablespoons, then drain and reserve the liquid.

  3. Peel the mushroom caps, break them into pieces, sprinkle with salt, and sauté in butter.

  4. Add boiling water to the sautéed caps, cook for 1 minute, then drain and reserve the liquid.

Make the mixture

  1. Melt butter in a pan, add bread crumbs, and the reserved liquid from the stems and caps until you have ⅔ cup.

  2. Stir in heavy cream, salt, paprika, and the sautéed caps.

  3. Spread the mixture on a plate to cool.

  4. Shape half of the mixture into mushroom caps and the other half into stems.

Bread, fry and serve

  1. Dip the shaped croquettes in bread crumbs, then in egg, and again in bread crumbs.

  2. Fry the croquettes in deep fat until golden brown, then drain on brown paper.

  3. Place the caps on the stems and arrange the croquettes on a folded napkin.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Form the bulk of the filling and, with their cooking liquid, give the croquettes their rich mushroom flavor.
Bread crumbs
Absorb the mushroom liquid and bind the mixture so it holds its shape.
Heavy cream
Adds moisture and richness, giving the filling a softer, smoother texture.
Egg
Coats the shaped croquettes so the crumb crust sticks and holds during frying.
Butter
Adds fat and flavor, and helps sauté the mushroom caps and enrich the crumb mixture.

The step that matters

Cooling the mixture before shaping. The filling must cool and firm up so it can be shaped without slumping. Shaping warm mixture gives soft croquettes that may fall apart in the hot oil.

“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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