Croquetas De Setas Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth; trim stems and finely chop so texture is small and uniform (small dice).

Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter stops foaming, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 6–8 minutes.

Add minced garlic and chopped mushrooms to the pan. Increase heat to medium-high and sauté until most of the mushroom moisture has evaporated and they begin to brown, about 6–8 minutes. Stir in thyme and cook 1 minute more. Taste and season lightly with 1/4 tsp salt and 1/8 tsp pepper at this point.

Transfer the cooked mushroom mixture to a bowl and set aside, leaving pan at medium heat. Wipe the pan clean if there’s excessive browning to avoid burning the roux.

Return pan to medium heat and add remaining 2 tablespoons butter. When butter melts, sprinkle in 5 tablespoons flour and stir immediately to form a smooth roux. Cook the roux, stirring constantly, for 2–3 minutes to cook out the raw flour taste but do not let it brown.

Gradually whisk in warm milk, a little at a time, ensuring the mixture is smooth before adding more. Bring to a gentle simmer; the sauce will thicken into a thick bechamel. If using, whisk in the 1/4 cup cream for extra silkiness.

Stir in the cooked mushroom mixture, the grated nutmeg, remaining salt and pepper, and chopped parsley. Cook, stirring, until filling is very thick and holds its shape (it should be spoonable and not runny), about 3–5 minutes. Adjust seasoning.

Spread the mixture into a shallow container (an 8x8-inch pan or bowl) and smooth the surface. Cover tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator until firm, at least 2 hours, preferably 3–4 hours or overnight. The filling must be cold and set before shaping.

Set up a breading station: one shallow bowl with 3/4 cup flour seasoned with a pinch of salt and pepper; one bowl with the 2 beaten eggs mixed with 2 tablespoons milk (whisk until uniform); one shallow plate with the panko and dry breadcrumbs combined.

Using two spoons or lightly floured hands, scoop about 1.5 tablespoons to 2 tablespoons of the chilled filling and shape into small logs or oval croquettes (about 1.5–2 inches long). Place formed croquetas on a tray or plate. You should get about 20–24 croquetas depending on size.

Dredge each croqueta: roll in flour, shake off excess, dip into the egg wash allowing excess to drip off, then press into the breadcrumb mixture to fully coat. For a thicker crust, repeat egg and breadcrumb step for a double coat. Place breaded croquetas on a clean tray and chill 15–20 minutes to set the coating (this reduces splitting during frying).

While croquetas chill, heat the oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in ~30 seconds.

Fry croquetas in batches (do not overcrowd) for 2.5–3.5 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined rack or plate to drain. If oil temperature drops, let it recover between batches so croquetas cook quickly and absorb less oil.

Keep finished croquetas warm in a low oven (200°F/95°C) on a baking sheet while frying remaining batches.

Serve hot with lemon wedges and aioli; sprinkle chopped chives or parsley over croquetas for garnish.

If serving with aioli, spoon into a small bowl and sprinkle chopped chives or parsley on top. Offer lemon wedges alongside for brightness.