Jul 14 2026
Restaurants›Leña›Croquetas De Setas Recipe

Croquetas De Setas Recipe

Inspired by Leña
Time1h
Serves4

champinones, bechamel, manchego

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Ingredients

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Main Ingredients

Bechamel Sauce

Method

Preparation of Bechamel Sauce

  1. 1

    Make the Roux

    In a saucepan, melt the butter over medium heat. Add the 30 grams of flour and stir continuously for about 2-3 minutes until the mixture is lightly golden and bubbly.

  2. 2

    Add Milk

    Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook the mixture, whisking, until it thickens (about 5-7 minutes).

  3. 3

    Season the Sauce

    Add salt, black pepper, and nutmeg to the sauce. Stir well and let it simmer for an additional 2 minutes.

  4. 4

    Cool the Bechamel

    Remove from heat and let the bechamel sauce cool down.

Preparation of Croquetas

  1. 5

    Sauté the Mushrooms

    Chop the mushrooms finely. In a skillet, heat a little oil over medium heat and sauté the mushrooms until they release their moisture and become tender (about 5-7 minutes).

  2. 6

    Combine Ingredients

    In a mixing bowl, combine the sautéed mushrooms, cooled bechamel sauce, and grated manchego cheese. Mix well and season with salt, black pepper, and nutmeg.

  3. 7

    Shape the Croquetas

    Once the mixture is cool enough to handle, take small portions and shape them into small cylinders or balls.

  4. 8

    Prepare for Frying

    Set up a dredging station with one bowl of beaten eggs and another with breadcrumbs. Dip each croqueta in the egg and then coat it with breadcrumbs.

  5. 9

    Fry the Croquetas

    In a deep pan, heat oil for frying over medium-high heat. Fry the croquetas in batches until golden brown and crispy (about 3-4 minutes per side). Remove and drain on paper towels.

  6. 10

    Serve

    Serve the croquetas warm with a side of your choice, such as aioli or a fresh salad.

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