Mushroom Croquetas Recipe

Rehydrate porcini

Place dried porcini in a small bowl and cover with 1/2 cup warm water. Let soak 20–30 minutes until soft. Strain through a fine sieve reserving the soaking liquid. Chop porcini finely and set aside; reserve the clear liquid (do not use sediment).

Cook mushrooms

In a large sauté pan over medium heat, add olive oil and 1 tbsp butter. When hot, add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add chopped cremini and rehydrated porcini. Season with 1/4 tsp salt and 1/4 tsp pepper and thyme. Cook, stirring frequently, until mushrooms have released moisture and it evaporates and mixture is golden, about 8–10 minutes. Remove from pan and set aside to cool slightly.

Make mushroom béchamel

Wipe pan clean, melt remaining 2 tbsp butter over medium-low heat. Whisk in 4 tbsp flour and cook 1–2 minutes to form a light roux (do not brown). Gradually whisk in warm milk and warm vegetable stock, ensuring no lumps, until smooth and thickened, 4–6 minutes. Stir in reserved porcini soaking liquid (about 1/4 cup) and bring to a gentle simmer until sauce coats the back of a spoon. Stir in cooked mushroom mixture and 1/2 cup grated Parmesan. Season with remaining salt, pepper, and nutmeg. Cook 1–2 minutes to incorporate, then transfer mixture to a shallow dish, cover with plastic touching the surface, and chill until firm, at least 2 hours (can chill overnight).

Form croquetas

When filling is cold and firm, portion into 12 equal pieces (about 2 tbsp each). Lightly shape each into a cylinder or oval using lightly floured hands. Place formed croquetas on a tray and chill 15 minutes to set shape.

Breading and fry

Set up a breading station: flour in one bowl, beaten eggs in another, panko in a third. Dredge each croqueta in flour, shaking off excess, dip in beaten eggs, then roll firmly in panko to coat evenly. In a heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry croquetas in batches, turning occasionally, until golden and crisp, 2–3 minutes per side. Transfer to a paper towel–lined rack and keep warm in a low oven (200°F / 95°C) while frying remaining croquetas.

Combine 1/4 cup reserved, strained porcini soaking liquid with creme fraiche, mascarpone, lemon juice, salt, and white pepper in a blender or with an immersion blender. Blend until smooth and slightly airy, about 20–30 seconds. Taste and adjust seasoning (add a few drops of soaking liquid if too thick). Chill until ready to plate. If mixture is too thin, add a bit more mascarpone; if too thick, thin with a teaspoon or two of warm milk or water.

To plate, smear 1–2 tablespoons of porcini crema on each plate. Place three croquetas per portion (for 4 servings) or four for more generous plating. Spoon a few truffle pearls atop or alongside each croqueta (about 1/4 tsp per croqueta). Scatter chervil leaves and microgreens, and finish with a small pinch of lemon zest over the croquetas to brighten flavors. Serve immediately.