This week we have had the best weather conditions for these jewels of Spanish gastronomy to come out in the sunlight after the rain.
The humidity of the rains and the average temperatures of this autumn make this year’s mushroom season excellent. That's why today I chose that selection of the tastiest mushrooms to make this classic tapa of Spanish cuisine.
Although the croquette today is a typical Spanish dish, it seems that its origin comes from France. Curiously, it is more prevalent in Sicily or the Netherlands than in France, and it is undoubtedly one of the preferred dishes throughout the Spanish geography.
It comes to the peninsula at a time when necessity prevailed and flour was abundant. And like many dishes they were made to take advantage of the leftover meat from cooked and stewed dishes, so this is one of the most widely used recipes.
For The Bechamel:
- Boletus 100 g.
- Hedgehog 50 g.
- Chanterelles 50 g
- Girolles 50 g.
- Shallot 150 g.
- Butter 140 g.
- Flour 140 g.
- Milk 1 L.
For the breading:
- Flour 100 g.
- Egg 4 u.
- Bread crumbs 150 g.
- Mild olive oil. 300 g.
For the infused milk.
- Warm-up a litre of milk with nutmeg, a sprig of thyme, salt and white pepper.
- Keep it warm to use later.
- Chop the shallot and the boletus in brunoise.
- Put half of your butter in a pot and let it melt over low heat.
- Add the shallot and cook it until it turns colour. Add a sprig of thyme.
- Add the mushrooms, season them, and cook for approximately 10 minutes.
- Remove the thyme, and add the rest of the butter.
- When it melts, add the flour-dusted.
- Mix it well with a whisk and cook it for about five minutes, to avoid raw flour flavors.
- Remove it from the heat momentarily, and start adding the infused milk that we have previously prepared.
- It is essential to avoid lumps in your Bechamel, that the infused milk is scalding, and stir well with a whisk.
- When we have added approximately half of the milk, and the mixture is homogeneous, return the pot to medium heat.
- Without stopping stirring, finish pouring the other half of the milk and let it cook for another 10 minutes or so.
- Correct it with salt, and put the bechamel to cool down on a tray with parchment paper at the base and covered with plastic wrap to prevent a crust from forming on top.
- When the mixture is cold and has taken consistency, it is time to shape "bolear" the croquettes.
- First of all, prepare three containers with flour, breadcrumbs and beaten egg.
- Also prepare another tray with parchment paper, where you are going to deposit the croquettes ready to fry.
- Turn the tray over on a chopping board to remove the dough.
- Use a hot knife to cut it into squares like a chessboard.
- Take the portions of dough and pass them through the flour.
- Give them excellent shape by hand working and pass them for egg and breadcrumbs.
Frying the croquette:
The essential things for not breaking the croquette when it is frying is to have a suitable consistency dough, an excellent breading and the temperature of the oil where you are going to fry them.
- In a pan, pour plenty of oil, enough to cover at least half of the croquette.
- When the oil is hot (170 degree), add the croquettes and fry them on both sides until they take on color.
- Take them out of the pan and put them on kitchen paper to dry the excess oil that the croquette may have.
Have a Tasty Day!