Mushroom Croquetas Recipe

Inspired by Sabor a Campo

Time45m

Serves4

Crispy croquettes filled with mushrooms.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for Mushroom Croquetas

8.82 oz (250 g) button mushrooms

1 medium Onion

2 cloves Garlic

2 tbsp Butter

3 tbsp 00 bread flour

1.01 cup (240 ml) Milk

1 tsp nutmeg

to taste Celtic sea salt

to taste black pepper

2 Egg

1 cup breadcrumbs

as needed oil for frying

Method

Directions for Preparing Mushroom Croquetas

Prepare the Mushroom Filling

In a skillet, melt butter over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add diced mushrooms and cook until moisture evaporates. Season with salt, pepper, and nutmeg.

Make the Roux

Sprinkle flour over the mushroom mixture and stir for about 2 minutes. Gradually add milk, stirring continuously to avoid lumps. Cook until the mixture thickens. Remove from heat and let it cool.

Form the Croquettes

Once the mixture is cool, scoop out small portions and shape them into cylindrical croquettes. Dip each croquette in beaten eggs and then roll in breadcrumbs.

Fry the Croquettes

In a deep pan, heat oil over medium heat. Fry the croquettes in batches until golden brown and crispy. Drain on paper towels.

Serve

Serve the mushroom croquetas hot with your choice of dipping sauce.