Joy Of Spanish Cooking

Mushroom Croquettes (Croquetas de Setas)

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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

Eat your veggies with these delicious croquetas!
5 from 1 vote
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Course: Appetizer
Cuisine: spanish
Keyword: croquetas, spanish croquettes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 3 hours
Servings: 30 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…
  • BON PROFIT!

Notes

Make Ahead: Prepare the recipe at night so the dough can rest overnight and you can fry them the next day. 
You can also share the croquetas the day before and fry them the next day. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

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13 thoughts on “Mushroom Croquettes (Croquetas de Setas)”

  1. Pingback: Croquetas de jamón y queso |

  2. 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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Mushroom Croquettes (Croquetas de Setas)

by Ivette time to read: 2 min
13