The first time I had mushrooms croquettes was at a Spanish tapas restaurant and I had to recreate it. They are surprisingly easy to make and taste like crispy explosions of mushroom soup. The most important part is making sure you cook the filling thick enough so that you can shape them easily afterwards.
The perfect mushroom croquettes filling
After you have added flour and milk into the pan, you will see that the mixture will start to thicken. You will want to cook it for another 10 minutes or so until it starts t move like 1 large blob when you stir it in a pan. This is when you know it is thick enough. After it has been cooled, it should look like 1 block of jello.
What happens if the mixture is too runny?
If the mushroom filling mixture is too runny, then you will have a very difficult time shaping it after it has cooled. A good way to tell that it is thick enough is if the mixture moves as “one” in the pan while stirring. Once it has had a chance to cool down in the fridge, it will solidify and be easy to shape afterwards. Once cooked, the mixture will soften and become runny again like mushroom soup.
How to bread them
The breading process is very standard which is flour, egg wash, and breadcrumbs. The only difference from what I normally do is in the breadcrumbs. Most of time, I use panko breadcrumbs, but for this recipe you will want to use plain breadcrumbs. This is because they are more fine and can cover more surface area as opposed to panko which is more coarse.
What sauce to serve with mushroom croquettes?
My go-to and one of my favorite sauces to make is a garlic sauce which tastes just like the ones you can get at shawarma restaurants. The recipe is very simple, it’s just a combination of mayo, grated garlic, and lemon juice. Trust me, you will put this on everything.
- 165 g cremini mushrooms (about 6-7)
- 70 g unsalted butter (about ½ cup)
- ½ yellow onion
- 3 cloves garlic
- 1 tsp salt
- ¼ cup flour
- 1 cup milk
- ½ cup flour
- 2 large eggs
- 1 cup plain breadcrumbs
- ½ cup mayo
- 2 cloves garlic (grated)
- 1 tsp lemon juice
- Chop up your cremini mushrooms, onions, and garlic until extremely fine.165 g cremini mushrooms
- Add butter into a medium heat pan, then add onions and garlic. Cook for 1 minute.70 g unsalted butter, ½ yellow onion, 3 cloves garlic
- Add chopped mushrooms and salt to taste, then stir for 10 minutes to cook out the moisture.165 g cremini mushrooms, 1 tsp salt
- Add flour, stir until you can no longer see any more white spots.¼ cup flour
- Slowly stream in the milk while stirring and continue to cook another 10 minutes. The consistency should be very thick and it should move as one large blob when stirring instead of a soup like consistency.1 cup milk
- Place the mixture in the fridge to cool down completely. It should solidify and look like a large block of jello.
- Once cooled, shape the filling into the size of a golf ball then place into flour, egg wash, and bread crumbs.½ cup flour, 2 large eggs, 1 cup plain breadcrumbs
- Fry at 365F for 1-2 minutes or until golden brown.
- Mix together our garlic sauce ingredients.½ cup mayo, 2 cloves garlic, 1 tsp lemon juice
- Serve croquettes with garlic sauce and chopped parsley.parsley
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