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Mushroom Patties

Mushroom patties are fried mushroom cakes coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Mushroom Patties

Ingredients

Directions

Prepare

  1. Prepare the mush as directed and season it well with coarse sea salt and black pepper.

  2. Spread the mush on a dish to a depth of 1 inch and let it cool completely.

  3. Cut the cooled mush into finger-shaped pieces, 3 inches long and 1 inch wide.

Coat and fry

  1. Coat each piece carefully with beaten egg and then with bread or cracker crumbs.

  2. Heat a deep pan of cooking fat until hot, then fry the coated mush pieces until lightly browned.

  3. Drain well and serve 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Mush
Forms the main body of the patty once cooled and cut into shape.
Egg
Binds the coating so the crumbs adhere to each piece during frying.
Bread or cracker crumbs
Form a crisp, golden outer layer when fried.

The step that matters

Let the mush cool completely before cutting. Cooled mush is firm enough to hold its finger shape; warm mush is soft and can break apart during coating and frying.

“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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