How to make Creamy Mushroom Croquettes step by step

Croquettes are a very versatile dish that can be used as an appetizer or a main dish. This time, I bring you a delicious mushroom croquette recipe that will become one of your favourite dishes.

Besides being a tasty and healthy ingredient, mushrooms give these croquettes a unique and different touch. They are perfect for any occasion, whether dinner with friends or to enjoy with the family. So, let's get to work and prepare these delicious mushroom croquettes!

Mushroom Croquettes recipe

Ingredients

For The Bechamel:

1. 100 g / 1/4 lb / 3,5 oz boletus
2. 50 g / 0,11 lb / 1,7 oz hedgehog
3. 50 g chanterelles
4. 50 g girolles

1. 150 g / 0,33 lb / 5,3 oz shallots
2. 140 g / 0,3 lb / 5 oz butter
3. 140 g flour
4. 1 L milk
5. Two sprigs of thyme
6. 1 tsp nutmeg
7. 1/2 tsp white pepper
8. Salt to taste

For the breading:

1. 100 g flour
2. Four eggs
3. 200 g / 0,44 lb / 7 oz bread crumbs
4. 1/2 L olive oil 0,4 acidity

Method

For the infused milk

1. ‍‍Warm up a litre of milk with nutmeg, a sprig of thyme, salt and white pepper.
2. Keep it warm to use later.

‍Bechamel

1. Chop the shallot and the boletus in brunoise.
2. Put half of your butter in a pot and let it melt over low heat.
3. Add the shallot and cook it until it turns colour. Add a sprig of thyme.

1. Add the ​​mushrooms, season them, and cook for approximately 10 minutes.
2. Remove the thyme, and add the rest of the butter.
3. When it melts, add the flour-dusted.
4. Mix it well with a whisk and cook it for about five minutes to avoid raw flour flavours.

1. Remove it from the heat momentarily, and add the infused milk we have prepared.
2. It is essential to avoid lumps in your Bechamel, that the infused milk is scalding, and stir well with a whisk.
3. When we have added approximately half of the milk and the mixture is homogeneous, return the pot to medium heat.
4. Without stopping stirring, pour the other half of the milk and let it cook for another 10 minutes.

1. 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.
2. When the mixture is cold and has taken consistency, it is time to shape "bolear" the croquettes.
3. First, prepare three containers with flour, breadcrumbs and beaten egg.
4. Also, prepare another tray with parchment paper, where you deposit the croquettes ready to fry.
5. Turn the tray over on a chopping board to remove the dough.
6. Use a hot knife to cut it into squares like a chessboard.

1. Take the portions of dough and pass them through the flour.
2. 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 frying are excellent breading and the temperature of the oil where you will fry them.

1. Pour plenty of oil into a pan to cover at least half of the croquette.
2. When the oil is hot (170 degrees), add the croquettes and fry them on both sides until they take on colour.
3. Take them out of the pan and put them on kitchen paper to dry the excess oil the croquette may have.‍

I hope you enjoyed making these delicious mushroom croquettes as much as I did. This recipe is easy to make, and the result is spectacular. You can customize the recipe using your favourite mushrooms or add other ingredients to touch it differently. So, feel free to try and experiment with this mushroom croquette recipe and surprise everyone with your talent in the kitchen!

Have a Tasty Day!