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Mushroom Croquettes

Mushroom croquettes are fried breaded mushroom cakes made with mushroom liquor, cream, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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. Cover mushrooms with cold water and cook until liquid reduces to 2 tablespoons.

  2. Drain and reserve the liquid.

  3. Peel mushroom caps.

  4. Break caps into pieces.

  5. Sprinkle pieces with salt.

  6. Sauté pieces in butter.

  7. Add boiling water and cook for 1 minute.

  8. Drain pieces and reserve the liquid.

Make the mixture

  1. Melt butter.

  2. Add flour.

  3. Mix in reserved mushroom liquor.

  4. Stir in heavy cream, salt, paprika, and sautéed pieces.

  5. Spread mixture on a plate to cool.

Shape and fry

  1. Shape half the mixture into mushroom caps.

  2. Shape the other half into stems.

  3. Dip pieces in bread crumbs, then in egg, then again in bread crumbs.

  4. Fry in deep fat until golden.

  5. Drain on brown paper.

  6. Place caps on stems.

  7. Arrange 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mushrooms
Provide the main filling and their savory, earthy flavor.
Butter
Adds richness and flavor to the mushrooms and the base mixture.
Bread flour
Thickens the mushroom liquor and cream into a stiff mixture that holds its shape.
Heavy cream
Adds richness and moisture, softening the mixture for a smooth texture.
Egg
Binds the breading so the bread crumbs stick during frying.
Bread crumbs
Form a crisp, golden coating when fried.

The step that matters

Cooling the mixture before shaping. A thick, cooled mixture holds its shape when handled. If it is still warm and soft, the croquettes can slump, split, or 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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