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Mushroom Patties

Mushroom patties are savory cakes made from mushrooms, shallot, butter, white sauce, parsley, lemon juice, salt, pepper, and nutmeg, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushroom Patties

Ingredients

Directions

Make the filling

  1. Melt the butter over medium heat.

  2. Add the chopped shallot and cook until softened.

  3. Add the chopped mushrooms, cover, and simmer gently for 20 minutes.

  4. Stir in the white sauce, parsley, season with salt, pepper, nutmeg, and add lemon juice.

  5. If desired, mix in 1 or 2 tablespoons of cream.

Fill and serve

  1. Fill the patty cases with the mushroom mixture and serve very hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 release moisture that gives the mixture its soft, juicy texture.
Butter
Adds fat and richness, and carries the shallot and mushroom flavours as they cook.
Shallot
Adds a mild, savoury sweetness that builds the base flavour of the filling.
White sauce
Binds the cooked mushrooms into a thick, spoonable filling that holds in the cases.

The step that matters

Simmer the mushrooms gently under cover. Mushrooms are mostly water. Covered, gentle simmering lets them release liquid and soften evenly. Too much heat or an open pan can leave them soggy or dry and unevenly cooked, so the filling loses its texture.

Swap the nutmeg

How well each one fits the dish's main ingredients (mushroom, butter, shallot, sauce, parsley, lemon, pepper):

  1. Thymefits better
  2. Tarragonfits better
  3. Capersfits better
  4. Nutmegthe original

Fit is the average pairing score against mushroom, butter, shallot, sauce, parsley, lemon, pepper. 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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