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Fried Mushrooms

Mushrooms coated in meal and fried until golden, then seasoned with sea salt and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,633 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Mushrooms

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Remove the stems from the mushrooms.

  2. Peel the mushrooms.

  3. Roll the mushrooms in meal.

Fry

  1. Fry the mushrooms in boiling fat until golden.

Season and serve

  1. Sprinkle the mushrooms with coarse sea salt.

  2. Squeeze a little lemon juice over the mushrooms.

  3. Serve immediately.

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 + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 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

Large firm mushrooms
Provide the main body of the dish, holding their shape and moisture during frying.
Meal
Forms a coating that crisps and browns in the hot fat.
Boiling fat
Conducts heat quickly to brown the coating and cook the mushrooms through.
Lemon juice
Adds acidity that brightens the rich, fried flavour.

The step that matters

Fry in boiling fat until golden. The fat must be very hot so the meal coating sets and browns quickly. If the fat is too cool, the coating soaks up grease and the mushrooms turn soggy rather than crisp.

“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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