Ingredients with Measurements:
- 1 pound mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 2 cups breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Large skillet
- Medium saucepan
- Mixing bowl
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic and sauté until soft and golden brown, about 10 minutes.
2. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2-3 minutes, stirring constantly.
3. Slowly add the milk, stirring constantly, until the mixture thickens. Add the Parmesan cheese, nutmeg, salt, and pepper and stir to combine. Remove from heat and let cool.
4. Once the mushroom mixture has cooled, form it into small balls or croquettes.
5. In a mixing bowl, beat the eggs. Dip each croquette into the beaten eggs, then coat with breadcrumbs.
6. Heat vegetable oil in a medium saucepan over medium-high heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and frying
Serving size:
Makes about 12 croquettes
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 18g
Protein: 7g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of the specified mushrooms.
- Grated cheddar cheese can be used in place of Parmesan cheese.
- Panko breadcrumbs can be used in place of regular breadcrumbs.
Variations:
- Add chopped herbs such as parsley or thyme to the mushroom mixture for added flavor.
- Add diced ham or bacon to the mushroom mixture for a meatier croquette.
- Use different types of cheese such as Gouda or blue cheese in place of Parmesan cheese.
Tips and tricks:
- Make sure the mushroom mixture is completely cooled before forming into croquettes to prevent them from falling apart.
- Use a slotted spoon to remove the croquettes from the oil to prevent excess oil from being absorbed.
- Serve with a dipping sauce such as aioli or marinara sauce.
Storage instructions:
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the croquettes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the croquettes on a platter and garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs or grated cheese
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the croquettes are falling apart during frying, try adding more breadcrumbs to the coating mixture.
- If the croquettes are too dry, add a little more milk to the mushroom mixture.
Food safety advice:
- Make sure the mushroom mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying to prevent burns from hot oil.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish mixed with béchamel sauce and coated in breadcrumbs before being fried.
Flavor profiles:
Savory, earthy, nutty
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A