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–+ servings
Four crispy, golden-brown breaded chicken tenders with visible salt flakes on a dark gray surface.

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
Cook Time 2 hours 20 minutes
Total Time 3 hours
Servings: 4
Course: Appetizer, Vegetarian
Cuisine: Spanish Inspired
Ingredients Equipment Method Notes

Ingredients
  

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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