Skip to main content
Main

Mushroom Rissoles

Mushroom rissoles are pastry parcels filled with minced mushrooms, coated in breadcrumbs, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Mushroom and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushroom Rissoles

Ingredients

Directions

Prepare the filling

  1. Stew the mushrooms until cooked, then mince them and let cool on a plate.

Shape the rissoles

  1. Roll out the pastry very thinly, no thicker than a shilling.

  2. Cut into rounds with a pastry cutter, brush the edges with beaten egg, and place some minced mushrooms in the center.

  3. Fold the pastry over, pressing the edges together to seal.

  4. Brush with beaten egg and cover with bread crumbs or crushed vermicelli.

Fry and serve

  1. Fry in hot fat until golden brown and garnish with fried parsley.

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 + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

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

What each ingredient does

Mushrooms
Form the savoury filling, providing moisture and flavour once stewed and minced.
Pastry
Forms the thin outer shell that encloses the filling and crisps when fried.
Egg
Beaten egg seals the pastry edges and gives the outside a golden browning glaze.
Bread crumbs or crushed vermicelli
Coat the outside, adding a crisp, golden crust when fried.

The step that matters

Sealing the pastry edges. If the edges are not pressed firmly together with beaten egg, the filling can leak out and fat can enter during frying, making the rissoles greasy and prone to bursting.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMushroom SoupMushroom Soup60 recipes