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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.
Mushroom Croquetas
Ingredients
- 1 Quart Mushrooms (I use cremini and shiitake) Chopped
- 1 Small onion Chopped
- 3 Tbsp Butter
- 4 Tbsp All purpose flour
- 1 cup Whole Milk (or 2%)
- 1/8 tsp Nutmeg
- 1 Large Egg
- 2 cups Plain Bread Crumbs
- 2 Cups Canola Oil
- Salt and Pepper
- Olive oil
Instructions
- Drizzle some olive oil on a pan and cook the onion on medium heat until it browns.
- In a separate pan, cook the mushrooms with a generouse drizzle of olive oil, salt and pepper.
- Place the mixture into the food processor and chop it to a fine consistency. If you don’t have a food processor, use a blender or another substitute. Set it aside.
- In a large pan, add 3 tablespoons of butter and cook in low heat until the butter melts. Once it’s melted, add 4 tablespoons of all purpose flour. Whisk constantly until the flour is brown. Add 1/2 cup of milk and the nutmeg and whisk until everything has been incorporated (it should like like a white sauce). *If it looks very thick, add the remaining 1/4 cup and up tp 1/2 cup of milk. If its too liquidy, add another tablespoon of flour. You don’t want a liquid dough because it will be impossible to form the croquettes.
- Place the mushroom mixture into the pan and stir it. Keep stirring, you want all the ingredients to be fully incorporated.
- Transfer the mixture onto a plate, let it cool down for about 20 to 30 minutes. Cover with a plastic wrap and transfer into the refrigerator.
- The mixture should rest for a minimum of 2 hours.
- After the dough has rested, prepare the egg mixture. For this, I beat one egg and I put the bread crumbs onto a large plate.
- Shape the mixture into small croquettes with a small spoon.
- Once it’s ready, fry them! It is super fast. It takes me about 3 minutes total for each batch of croquettes.
- Remove the croquettes and let them rest on a paper towel to cool and remove excess oil. Serve warm and…
Notes
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OMG… Everything you make is amazingly delicious! So tasty!!!!!
yaay! Thank you Silvia!! 🙂
Són extremadament fines al paladar, mm…
Merci 🙂
That looks like some goodness for a dinner party. Pop in the mouth sized, too.
You are right!! 😉 Thank you!
Beautiful!
Thank you!!
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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
Reblogged this on and commented:
Its International Croquette Day!
Can I make it 1 or 2 days in advance
Yes, make the dough 2 days in advance and fry the croquettes the same day (they will be more crunchy).