Mushroom Croquettes
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 cups
Mushroom (diced mixed caps)1 stalk
Celery (finely diced)1.25 cups
All-Purpose Flour (plus 6 tablespoons)2 tbsps
Unsalted Butter1.5 cups
Chicken Broth (low-sodium)1 cup
Milk3 large
EggDirections:
1
Heat the olive oil in a large skillet over high heat
2
Add the mushrooms and cook until golden, about 4 minutes
3
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
4
Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes
5
Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes
6
Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes
7
Remove from the heat, transfer to a bowl and let cool to room temperature
8
Cover and refrigerate until firm, at least 2 hours
9
Line a baking sheet with parchment paper
10
Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish
11
Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish
12
Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes
13
Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet
14
Cover with plastic wrap; refrigerate until firm, 30 minutes
15
Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F
16
Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side
17
Remove with a slotted spoon and drain on paper towels; season with salt
18
Serve with mustard
19
Photograph by Con Poulos