Skip to main content
Main

Mushrooms in a Marinade Fried

Fried mushrooms marinated in vinegar, water, salt, garlic, peppercorns, parsley, carrot, and onion, served with a butter glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

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

Prepare

  1. Peel the mushrooms.

  2. Soak the mushrooms in a mixture of vinegar, water, salt, garlic, peppercorns, parsley, carrot, and onion for 1 day.

Fry

  1. Heat the lard in a pan until hot.

  2. Remove the mushrooms from the marinade and shake off excess liquid.

  3. Coat the mushrooms in flour.

  4. Fry the mushrooms in the hot lard until golden brown.

  5. Place the fried mushrooms on paper towels to drain.

Make the sauce and serve

  1. Mix the butter with glaze and lemon juice to make the sauce.

  2. Serve the sauce alongside the fried mushrooms.

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
Main ingredient that becomes tender inside and crisp and golden outside when fried.
Flour
Forms a coating that browns in the hot fat and gives the mushrooms a crisp crust.
Lard
Frying fat that conducts heat for even browning and a crisp surface.
Vinegar
Acidity in the marinade that flavours the mushrooms and adds a tangy note.
Butter
Fat in the sauce that adds richness and a smooth, creamy texture.

The step that matters

Shake off excess marinade before coating in flour. Surface liquid left on the mushrooms dilutes the flour and creates steam, so the coating can turn soggy or fall off instead of frying 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.

You might also like

Lemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipesMushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipes