Mushroom Croquettes Recipe Spanish Croquettes

MUSHROOM CROQUETTES

Steps:

• Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
• Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
• Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

MUSHROOM CROQUETTES RECIPE - SPANISH CROQUETTES

Steps:

• Mushroom croquetas are very similar to the Ham and Cheese croquetas, and other deep fried, breaded recipes you could find on our website. This is the the traditional Spanish tapas Mushroom croquettes recipe however, it's a bit modified.
• Your first step to make mushroom croquettes is to sautee the mushrooms on olive oil. Put the olive oil in a pan, heat it up, thena dad the mushrooms and on medium heat sautee them until they soften up. (About 5 min)
• Take them off the pan, leave them to cool down a little, then chop them in small pieces. Like 0.5cm ones. Then, season them with salt and pepper and add the shredded gouda to it. You can also edd amentale or parmesan for stronger cheese taste.
• Melt the butter in a small pot, and add it to your mushroom and cheese mix. Add salt, pepper after taste, the parsley, and mix them all together.
• Add as last one the flour, and leave it all to cool down a little so you can start forming balls, or longer shapres. If you place it about 20 minutes in the fridge, it will cool down enough for that.
• Put vegetable oil in a depper pan, and just enough to cover completely your croquettes. Heat up the oil and in the meantime you can formed balls/longer shape, you first roll them in the flour, than in the eggs and put them right away to fry. It takes about 5 minutes to be done, but keep an eye when they get a nice golden color and take them off.

MUSHROOM CROQUETTES

Steps:

• Trim mushroom stems.
• In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
• Pulse just until coarsely chopped.
• In a large skillet, heat 1 tablespoon of the oil until hot.
• Add mushroom mixture.
• Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
• Remove from heat.
• Spoon into a large bowl.
• Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
• Form into ten 3-inch long croquettes.
• Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
• Coat croquettes with bread crumbs.
• Slice remaining 1/2 pound mushrooms; set aside for later use.
• In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
• Cook croquettes on both sides until browned, about 5 minutes.
• Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
• Add sliced mushrooms; cook and stir until tender, about 5 minutes.
• Stir in spaghetti sauce; cook until hot, about 2 minutes.
• Serve over croquettes.
• Sprinkle with Parmesan cheese, if desired.