Mushroom croquettes, ideal for an appetizer or a tapa. The croquettes are a delight, a tender and creamy snack that both adults and children like. In addition, the croquettes can be made of anything you want and even be a recipe for use, since we can use the leftover meat from a stew, for example.
Preparing croquettes is a bit entertaining, but the truth is that the step by step is simple and the result is worth it. Plus, you can make quite a few to freeze and always have on hand. To make them juicy, we just have to work the dough well so that we have a creamy and rich béchamel. Having said all this, keep reading to find out how to make homemade mushroom croquettes.
Ingredients to make Mushroom Croquettes:
• 200 grams of mushrooms
• 1 clove of garlic
• 1 handful of parsley
• 50 grams of butter
• 50 grams of wheat flour
• 500 milliliters of milk
• 1 pinch of salt
• 1 glass of oil for frying
• 2 eggs
• 1 package of breadcrumbs
• 1 pinch of pepper or nutmeg
How to make Mushroom Croquettes:
Start the recipe for mushroom croquettes by cleaning the mushrooms, removing any dirt they may have and cutting them into small pieces. Heat the butter and a couple of tablespoons of olive oil in a saucepan or frying pan. When hot, fry the mushrooms, add a little salt, let them release the water and take on a little color.
Chop a garlic or two and the parsley, add both ingredients to the pan and continue cooking, being careful not to burn the garlic. Put a little salt and pepper.
Add the flour, mix and cook for 2-3 minutes so that the mushroom croquettes do not taste like raw flour.
Tip: to make gluten-free mushroom croquettes you can use chickpea flour or cornstarch.
Heat the milk. When the flour is cooked, pour the milk little by little and stirring so that a dough forms. Add a little salt and pepper or nutmeg. Keep adding milk until the dough starts to pull away from the pan. Sometimes you may lack more milk or need less, so it is important to go little by little. Transfer the dough to a bowl, let it cool, cover it with plastic wrap and put it in the fridge for a couple of hours or leave it overnight. Form the mushroom croquettes giving them the shape you like best, elongated or rounded. Put the breadcrumbs in one bowl and the beaten eggs in another. Pass the croquettes first through the egg and then through the breadcrumbs.
Trick: you can also make mushroom and cheese croquettes by cutting small cubes of some cheese that melts and inserting them inside the croquette.
Heat a pan with plenty of oil over medium heat and, when hot, fry the mushroom croquettes in small batches until golden brown. Take them out and leave them on a plate with kitchen paper to absorb the oil they release.
And they will be ready! The mushroom croquettes recipe is easy, although a bit long. However, the result is so incredible that the time invested is totally worth it. You can modify the recipe by adding ingredients to the dough, such as peeled and chopped shrimp, chopped spinach or diced ham.
With what to accompany the mushroom croquettes
You can serve your homemade mushroom croquettes as a tapa, a starter, a side dish or a main course. Depending on what you choose, you can opt for one or another of these recipes that we recommend:
• Prawn sauce
• Octopus salad
• Japanese curry
• Cake Hake and Prawns
