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Rice and Mushroom Croquettes

A fried croquette made from canned mushrooms, rice, butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

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

  2. Stew the mushrooms in mutton or chicken stock for 10 minutes, then drain and chop them.

Make the filling

  1. Cook the rice in the reserved stock until soft, then combine it with the chopped mushrooms, melted butter, beaten eggs, pepper, and salt.

  2. Once the mixture is cold, flour your hands and shape it into croquettes.

Coat and fry

  1. Roll the croquettes in egg and cracker crumbs.

  2. Refrigerate for several hours before frying in deep oil.

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. 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

Rice
Cooks soft and binds with the other ingredients to give the croquettes body.
Mushrooms
Provide the main flavour and moisture in the filling.
Eggs
Bind the filling so the croquettes hold their shape.
Melted butter
Adds richness and fat, giving a softer, more tender filling.
Cracker crumbs
Form a crisp, golden outer coating when fried.

The step that matters

Chilling the shaped croquettes. The mixture must be cold and firm before shaping and frying. Chilling sets the eggs and starch so the croquettes hold their shape and do not burst or fall apart in 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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