Mushroom croquettes

Name: Mushroom croquettes
Total time: 9000 s
Yield: 6-8 (2-3 per person)
Cuisine: British
Ingredients: 200 g mushrooms chopped small; 20 g dried porcini mushrooms soaked and finely chopped; 1/2 white onion finely chopped; 1 clove garlic finely chopped; 2 sprigs thyme; Splash truffle oil (optional); 50 g unsalted butter; 4 tbsp plain flour; 230 ml milk; 1/2 tsp nutmeg; 1 small handful finely grated Parmesan cheese; Seasoning; 5 tbsp flour; 1 egg beaten; 5 tbsp Breadcrumbs

Kate Carless @KateCarless

Bath, UK

Made these as an experiment ahead of Christmas. I plan to serve them as canapés on Christmas morning. What a treat! They’re deliciously smooth in texture - somehow quite indulgent and perfect for a festive bite (or any occasion for that matter). I’m not overly confident with deep frying so it was a bit of trial and error in the cooking temperature and time. For my fryer 180degrees for 4 minutes was about right but I’d just aim to cook them until golden brown. The key thing with this is to cool and chill the mixture before cooking.

Kate Carless @KateCarless

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Ingredients

30 minutes (plus 2hrs chilling)

6-8 (2-3 per person)

Filling
200 gmushrooms chopped small
20 gdried porcini mushrooms soaked and finely chopped
1/2white onion finely chopped
1 clovegarlic finely chopped
2 sprigsthyme
Splashtruffle oil (optional)
50 gunsalted butter
4 tbspplain flour
230 mlmilk
1/2 tspnutmeg
1small handful finely grated Parmesan cheese
Seasoning
Coating
5 tbspflour
1egg beaten
5 tbspBreadcrumbs

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Steps

30 minutes (plus 2hrs chilling)

1

Heat a tbsp oil in a frying pan and cook the onions over a medium heat. Once soft, add the garlic and mushrooms and porcini mushrooms and cook until soft. Then mix in the thyme, seasoning and truffle oil.
2

Remove from the heat, transfer to a blender and blitz until smooth. I used a stick blender to create a rough paste.
3

In another pan, melt the butter over a low heat. Once melted add the flour and whisk continuously until it starts to change colour (4 mins or so)
4

Then add the milk a splash at a time. Keep whisking as you go to avoid any lumps, and the nutmeg. It should form a thick paste.
5

Remove from the heat and add the mushroom paste, seasoning and the Parmesan cheese. Mix to combine everything. Then put it in the fridge to chill for 2hrs.
6

Once ready to cook, heat a fryer to 180 degrees C (I think you could shallow fry these too - just cook until golden). Set out your coating ingredients (flour, beaten egg and breadcrumbs) on separate plates and season the flour and breadcrumbs.
7

Mould the mixture into small balls or batons, then coat each on in flour, followed by egg, followed by breadcrumbs and fry until golden (approx 4 minutes). Remove from the heat and allow to cool slightly before serving.

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Cooksnaps

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Kate Carless @KateCarless

on November 21, 2021 14:16

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.