Mushroom croquettes

Hola holaaa!

Croquetas (croquettes), I love them, any kind. It is very common in Spain to order croquetas in a tapas bar. Spain has a lot of different kinds of croquetas; with chicken, or ham, cheese, meat, seafood, mushrooms, etc, etc. I’ll definitely make all of them for you:)     Or I’ll try to 😉

I love mushrooms, and there are so many different varieties. Mushrooms are great for sauces, sides, pastas… I like to get my mushrooms at the farmers market. So fresh and so good.

For this recipe, it doesn’t really matter which kind of mushroom you use. I would recommend just using your favorite kind of mushroom. I like shiitake mushrooms so, those are the ones I used for this recipe.

The recipe is almost the same as the one for Chicken croquetas

Ingredients for 20 croquetas:

– About 5 ounces of mushroom (about a pint)

– 1 small onion

– 1/2 cup milk (2% or whole milk)

– nutmeg

– butter

– 1 egg

– flour

– bread crumbs

– salt

-1 cup canola oil for frying the croquettes


– Chop the mushrooms and set aside. Grate an onion, and cook it on medium heat with some olive oil until it gets browned. Once the onion is done, add the mushrooms with a little bit of olive oil and season with salt (and pepper if you want).

– Place the mixture into the food processor and blend it to a fine consistency. If you don’t have a food processor, use a blender or another substitute.

– Once it’s processed, set it aside. Add 1-2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Stir constantly until the flour is brown. Add 1/2 cup of milk and stir until everything has been incorporated (it should like like a white sauce). If it looks very thick, add a little bit of milk.

– Place the mushroom mixture into the pan and stir. Add a small pinch of nutmeg (nutmeg has a lot of flavor!). Keep stirring, you want all the ingredients to be fully incorporated. By now, the dough shouldn’t be liquid, if you see that it is too wet, add an extra tablespoon of flour. On the other hand, If the dough is too dry, add a little milk. You don’t want it too wet because it will be impossible to form the croquetas.


– The mixture should rest for about 1 hour.

– After the dough has rested, prepare the egg mixture. For this, I beat one egg.

– Next, prepare your bread crumbs.  Pour the bread crumbs onto a large plate. Store bought bread crumbs are fine for this.

– Shape the mixture into small croquetas with a small spoon.


– Once it’s ready, fry them! It is super fast. It took me about 3 minutes total for each batch of croquetas.


– Remove the croquetas and let them rest on a paper towel to cool and remove excess oil.  Serve warm and… BON PROFIT!


Bon profit!

13 thoughts on “Mushroom croquettes

  1. I made the mushroom croquettes yesterday, and they were delicious!! I wish I had made the tomato jam too–next time! Its a great recipe and easy too! Thankyou, Helen


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