Creamy Mushroom Croquettes

Ingredients

• 250g (8.8 oz) boletus mushrooms, finely chopped 250g (8.8 oz) boletus mushrooms, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• Salt and pepper to taste Salt and pepper to taste
• Pinch of nutmeg Pinch of nutmeg
• 2 eggs, beaten 2 eggs, beaten
• 200g (7 oz) breadcrumbs 200g (7 oz) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 36g, 5g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil and butter in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the finely chopped boletus mushrooms to the pan and cook until they release their moisture and become tender. Season with salt, pepper, and a pinch of nutmeg.
3. 3.
   Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for a minute to remove the raw flour taste.
4. 4.
   Gradually pour in the milk while stirring continuously to avoid lumps. Cook the mixture until it thickens and forms a smooth béchamel sauce.
5. 5.
   Transfer the mushroom béchamel to a shallow dish and let it cool completely. Once cooled, cover and refrigerate for at least 2 hours or until firm.
6. 6.
   Shape the chilled mushroom mixture into small croquettes. Dip each croquette into the beaten eggs, then coat thoroughly with breadcrumbs.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
8. 8.
   Serve the creamy mushroom croquettes hot and enjoy their irresistible creamy filling and crispy exterior.

Treat your ingredients with care...

• Boletus mushrooms — Make sure to finely chop the mushrooms to ensure a smooth texture in the filling.

Tips & Tricks

• To make the croquettes extra crispy, you can double coat them by dipping them in beaten eggs and breadcrumbs twice.
• If you prefer a stronger mushroom flavor, you can add a splash of mushroom stock or mushroom powder to the béchamel sauce.
• Serve the croquettes with a tangy aioli or a spicy tomato sauce for an extra burst of flavor.
• Make a larger batch of croquettes and freeze them before frying. This way, you can have a delicious snack ready to fry whenever you crave it.
• Experiment with different types of mushrooms to create unique flavor variations.

Serving advice

Serve the creamy mushroom croquettes as an appetizer or a tapas dish. They pair well with a fresh green salad or can be enjoyed on their own with a dipping sauce.

Presentation advice

Arrange the golden croquettes on a platter and garnish with a sprinkle of fresh parsley or chives. Serve them hot to showcase their crispy exterior.