Now that we’re in 2020, I’ve set aside the 1919 cookbooks and magazines that I got recipes from last year, and have been gathering 1920 cookbooks and magazines. (EBay is wonderful source of old cookbooks.) As I shift to 1920, I am really enjoying browsing through a whole “new” set of old recipes.
One recipe that piqued my interest was a recipe for Mushroom Croquettes. The coquettes are made by combining mashed potatoes, and chopped mushrooms. They are then browned in a skillet.
The Mushroom Croquettes were crispy on the outside, and filled with a delectable creamy mashed potato and mushroom mixture on the inside.
Here is the original recipe:
And, here is the recipe updated for modern cooks:
1 cup mashed potatoes
1 pint mushrooms
2 tablespoons butter
1/8 teaspoon salt
2 eggs, beaten
vegetable oil (shortening or lard would also work)
Mashed potatoes should be at room temperature when making this recipe. Either allow hot mashed potatoes to cool, or remove cold mashed potatoes from refrigerator and allow to warm to room temperature.
In the meantime, chop the mushrooms into small pieces. There should be approximately two cups of chopped mushrooms. Melt butter in a skillet, then add the chopped mushrooms. Sauté for 20 minutes while stirring occasionally. Then remove from heat.
Place the mashed potatoes into a mixing bowl, stir in the salt and eggs; then add sautéed mushrooms and stir until the mushrooms are evenly distributed throughout the mixture.
Heat about 1/2 inch of vegetable oil in a large skillet. Then drop heaping spoonfuls of the mushroom and potato mixture into the hot oil. Cook until lightly browned on the bottom, then gently turn to brown the other side. When browned, remove croquettes from the skillet with a fork or slotted spoon. Drain the croquettes on paper towels, then serve.