Mushroom Croquettes

A rich mushroom mixture bound with chicken broth, chilled, shaped, and breaded before frying to golden perfection. Crisp outside, creamy inside-ideal with Dijon mustard.

Why You'll Love Mushroom Croquettes

Crisp shell, creamy savory center, and the depth of the chicken broth give these croquettes layers of flavor in every bite.

Tips and Tricks

• Chill mixture thoroughly for easy shaping.
• Keep oil at 360°F for even golden crust.
• Fry in batches to avoid crowding.

Variations

• Add sautéed spinach or caramelized onions to filling.
• Use different mushroom varieties for unique flavor profiles.
• Swap Dijon for aioli or romesco.

Substitutions

• Chicken broth → vegetable broth for vegetarian
• Panko → regular breadcrumbs
• Nutmeg → pinch of white pepper

Best served with

• Crisp white wine or cava
• Mixed greens salad
• Tapas platter

How to Store Leftovers

• Refrigerate in airtight container up to 3 days.
• Reheat in oven to restore crispness.

Mushroom Croquettes

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A rich mushroom mixture bound with chicken broth, chilled, shaped, and breaded before frying to golden perfection. Crisp outside, creamy inside. Ideal with Dijon mustard.

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Prep Time 40 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs

Servings: 4

Course: Appetizer, Vegetarian

Cuisine: Spanish Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Mushroom Base

• 1 lb assorted mushrooms maitake, shiitake, etc., diced
• 1 onion diced
• Olive oil as needed
• Kosher salt and freshly ground black pepper
• 6 tablespoon all-purpose flour
• 2 tablespoon butter
• 1 Pinch freshly grated nutmeg
• 1 ½ cups chicken broth
• 1 cup milk

Breading

• 1 ¼ cups all-purpose flour
• ½ cup panko breadcrumbs
• 3 eggs beaten
• Vegetable oil or avocado oil, for frying

To Serve

• Dijon mustard for serving

Equipment

• Large Skillet
• Deep-fry thermometer
• Deep saucepan or Dutch oven
• Slotted spoon
• Plastic wrap
• Baking sheet with parchment
• Food processor
• Mixing Bowls
• Whisk

Method

 

Make the Mushroom Base

1. Heat olive oil in large skillet over medium-high.
2. Add mushrooms, cook until golden brown (4-6 minutes).
3. Reduce heat to medium. Season with salt and pepper. Add onion; cook until tender (4 minutes).
4. Stir in 6 tablespoon flour, butter, and nutmeg. Cook 1-2 minutes until flour is toasted.
5. Slowly whisk in the chicken broth; cook until mixture reaches gravy consistency (about 4 minutes).
6. Stir in milk; simmer, stirring, until very thick (6-10 minutes).
7. Remove from heat; transfer to bowl. Cool to room temperature, cover, and refrigerate at least 2 hours.

Form and Bread the Croquettes

1. Line baking sheet with parchment. Pulse panko in food processor for fine crumbs; place in shallow dish.
2. Place remaining 1 ¼ cups flour in second dish; beaten eggs in third dish.
3. Form chilled mushroom mixture into small oblong croquettes (1-1.5 inches).
4. Dredge each croquette in flour, dip in egg, then coat in breadcrumbs. Place on baking sheet. Cover; refrigerate 30 minutes.

Fry the Croquettes

1. Heat ½ inch oil in deep saucepan to 360°F.
2. Fry croquettes in batches, 2-3 minutes per side, until golden. You'll know they're ready when they're light amber.
3. Remove with slotted spoon; drain on paper towels. Season with salt.
4. Serve hot, with Dijon alongside for dipping.

Notes

Storage: cover and refrigerate for up to 3 days. Re-crisp in a 400°F oven or air fryer for 5-6 minutes; the microwave will make them soggy.

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