Spanish cuisine · Dough, Pasta & Rice

Mushroom Croquettes

Mushroom croquettes made from thick béchamel with sautéed mushrooms, parsley and a crisp coating.

Ingredients · for 4 servings

• 300 g mixed mushrooms
• 20 g dried porcini
• 80 g butter
• 120 g flour
• 700 ml whole milk
• 1 onion
• 1 pinch nutmeg
• 2 eggs
• 120 g breadcrumbs
• 50 g flour for coating
• 1 l oil for frying
• Salt, pepper

Instructions

1. Soak the dried porcini in 150 ml hot water for 20 min, remove, chop finely and strain the soaking water through a sieve; clean the fresh mushrooms and dice them small.
2. Heat 30 g butter in a pan and sauté the fresh mushrooms with the finely diced onion over high heat for 8–10 min until the liquid has evaporated and the edges brown.
3. Melt the remaining butter in a heavy pot, stir in the flour and cook for 3 min, then gradually whisk in the milk and porcini water.
4. Whisk the béchamel over low heat for 12–15 min until it pulls away from the bottom of the pot as a firm mass, then stir in the mushrooms with the chopped porcini and season with nutmeg, salt and pepper.
5. Spread the mixture flat in a dish, cover with plastic wrap and chill for at least 4 hours, then shape into about 20 rolls and coat in flour, egg and breadcrumbs.
6. Heat the oil to 180°C, fry the croquettes in small batches for 2–3 min until golden brown, drain briefly and serve hot.