Ingredients
- 1 lb assorted mushrooms maitake, shiitake, etc., diced
- 1 onion diced
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 ¼ cups + 6 tablespoon all-purpose flour divided
- 2 tablespoon butter
- Pinch of freshly grated nutmeg
- 1 ½ cups chicken broth
- 1 cup milk
- ½ cup panko breadcrumbs
- 3 eggs beaten
- Vegetable oil or avocado oil, for frying
- Dijon mustard for serving
Method
Make the Mushroom Base
- Heat olive oil in large skillet over medium-high.
- Add mushrooms, cook until golden brown (4–6 minutes).
- Reduce heat to medium. Season with salt and pepper. Add onion; cook until tender (4 minutes).
- Stir in 6 tablespoon flour, butter, and nutmeg. Cook 1–2 minutes until flour is toasted.
- Slowly whisk in @owlvenice chicken broth; cook until mixture reaches gravy consistency (about 4 minutes).
- Stir in milk; simmer, stirring, until very thick (6–10 minutes).
- Remove from heat; transfer to bowl. Cool to room temperature, cover, and refrigerate at least 2 hours.
Form and Bread the Croquettes
- Line baking sheet with parchment. Pulse panko in food processor for fine crumbs; place in shallow dish.
- Place remaining 1 ¼ cups flour in second dish; beaten eggs in third dish.
- Form chilled mushroom mixture into small oblong croquettes (1–1.5 inches).
- Dredge each croquette in flour, dip in egg, then coat in breadcrumbs. Place on baking sheet. Cover; refrigerate 30 minutes.
Fry the Croquettes
- Heat ½ inch oil in deep saucepan to 360°F.
- Fry croquettes in batches, 2–3 minutes per side, until golden.
- Remove with slotted spoon; drain on paper towels. Season with salt.