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Mushrooms in a Marinade Fried

Mushrooms marinated in vinegar, water, salt, garlic, peppercorns, parsley, carrots, and onions, then fried in lard and served with butter glaze and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mushrooms in a Marinade Fried

Ingredients

Directions

Marinate

  1. Peel the mushrooms and marinate them for a day in equal parts vinegar and water, with salt, garlic, peppercorns, parsley, carrots, and onions.

  2. Heat fresh lard in a pan.

Fry and serve

  1. Remove the mushrooms from the marinade, shake them in flour, and fry them in the hot lard.

  2. Place the fried mushrooms on paper to drain.

  3. Serve with a sharp sauce made from butter, a little glaze, and lemon juice.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Button mushrooms
Form the main body of the dish, becoming tender and juicy as they marinate and then cook.
Vinegar
Provides acidity that flavours the mushrooms during the marinade.
Flour
Forms a light coating that browns and crisps when the mushrooms are fried.
Fresh lard
Conducts heat for frying and adds richness and browning to the coating.
Butter
Gives the sauce richness and a smooth body.
Lemon juice
Adds acidity that sharpens the finished sauce.

The step that matters

Drying after marinating. Mushrooms are shaken in flour while still wet from the marinade, and any excess liquid left on them will make the coating gummy and cause hot fat to spatter. Shaking off the surplus before frying helps the flour stick and crisp.

Swap the clove

How well each one fits the dish's main ingredients (mushroom, vinegar, garlic, parsley, carrot, onion, flour):

  1. Thymefits better
  2. Marjoramfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against mushroom, vinegar, garlic, parsley, carrot, onion, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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