Croquetas De Setas Y Trufa Recipe

Prepare mushrooms

Clean and roughly chop mushrooms so pieces are small (about 3–5 mm). Pat dry to remove excess moisture.

Cook aromatics

In a large sauté pan over medium heat, add olive oil and 20 g (half) of the butter. When hot, add the diced onion and a pinch of salt. Sweat until translucent, about 5–6 minutes. Add minced garlic and thyme; cook 30–45 seconds until fragrant.

Sauté mushrooms

Increase heat to medium-high, add chopped mushrooms and the remaining butter. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates and the mushrooms begin to brown, about 8–10 minutes. Season with 1/2 tsp of the salt and 1/2 tsp black pepper. Remove from heat and set aside to cool slightly.

Make roux

Return pan to medium heat (clean pan if necessary) and melt the remaining butter. Whisk in 70 g flour and cook for 2–3 minutes to eliminate the raw flour taste, stirring constantly and keeping the roux pale (do not brown).

Add liquids gradually

Gradually whisk in warmed milk and warm stock in two or three additions to avoid lumps. Bring to a gentle simmer and cook, whisking, until the béchamel thickens to a very thick paste that holds its shape on a spoon, about 6–8 minutes.

Combine mushrooms and flavorings

Stir the cooked mushrooms into the thick béchamel along with the grated Manchego, truffle paste, parsley, nutmeg, remaining salt and pepper. Taste and adjust seasoning. Cook for 1–2 minutes to melt cheese and marry flavors.

Cool the mixture

Spread the mixture into a shallow tray or bowl, press to an even layer, cover tightly with plastic wrap touching the surface to prevent a skin, and refrigerate until firm — at least 3 hours or overnight. The mixture should be firm enough to shape.

Shape croquettes

Set up a breading station with flour in one shallow bowl, beaten eggs in another, and panko in a third. With lightly floured hands, scoop portions of the chilled filling (about 30 g each) and form into oblong logs or rounds (approx. 4–5 cm long). Keep a tray lined with parchment to hold shaped croquettes; refrigerate if needed to firm up while breading.

Bread croquettes

Dredge each croquette first in flour, shaking off excess, then dip into beaten egg, letting excess run off, and finally coat thoroughly with panko. Press gently to adhere. For an extra-crispy shell, double dip: egg then panko again.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 6 cm and heat to 175°C (350°F). Use a thermometer for accuracy.

Fry croquettes

Fry croquettes in small batches (do not overcrowd) until golden brown and crisp, 2.5–3.5 minutes, turning once for even color. Maintain oil temperature between 170–180°C (340–356°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a little sea salt flakes if desired.

Finish

If needed, keep croquettes warm in a single layer in a low oven (90–100°C / 200–210°F) while frying remaining batches so they stay crisp.

Arrange croquettes on a serving platter. Drizzle each lightly with a few drops of extra virgin olive oil and sprinkle with shaved or grated Manchego and microgreens or chopped parsley. Finish with a pinch of sea salt flakes and an optional extra dot of truffle paste on top of a couple croquettes for presentation and extra aroma.

Serve hot as an appetizer or tapas. Provide lemon wedges or a light aioli (not included) if desired.