Ingredients with Measurements:
- 1 pound mushrooms, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a food processor or blender, pulse the mushrooms until finely chopped.
2. In a large bowl, combine the chopped mushrooms, Parmesan cheese, breadcrumbs, parsley, garlic, salt, and pepper.
3. Add the beaten eggs to the mushroom mixture and stir until well combined.
4. Using your hands, shape the mixture into small croquettes, about 1 inch in diameter.
5. Place the flour in a shallow dish and roll each croquette in the flour, shaking off any excess.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
8. Use a slotted spoon or spider strainer to remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the croquettes hot, garnished with additional chopped parsley and grated Parmesan cheese, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 croquettes
Nutritional information:
- Calories: 80
- Fat: 4g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- Instead of Parmesan cheese, you can use any type of hard cheese, such as Pecorino Romano or Asiago.
- If you don't have fresh parsley, you can use dried parsley or substitute with another fresh herb, such as thyme or rosemary.
Variations:
- Add chopped onions or shallots to the mushroom mixture for extra flavor.
- Substitute the breadcrumbs with panko breadcrumbs for a crunchier texture.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to finely chop the mushrooms so that they blend well with the other ingredients.
- Use a cookie scoop or spoon to portion out the croquettes for even sizes.
- Don't overcrowd the fryer or pot when frying the croquettes, as this can lower the oil temperature and result in greasy croquettes.
Storage instructions:
- Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the croquettes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a side of marinara sauce or aioli for dipping.
- Arrange the croquettes on a bed of mixed greens for a light appetizer or salad.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or crostini
- Mixed green salad with a light vinaigrette
Troubleshooting advice:
- If the croquettes are falling apart when frying, try adding more breadcrumbs to the mixture to help bind it together.
- If the croquettes are too dry, add a tablespoon of milk or water to the mixture to moisten it.
Food safety advice:
- Make sure to cook the croquettes to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
- Croquettes originated in France in the 19th century as a way to use up leftover meat or fish.
Flavor profiles:
- Earthy mushrooms, salty Parmesan cheese, and fresh parsley combine for a savory and satisfying flavor.
Serving suggestions:
- Serve as an appetizer or snack, or as a side dish to a main course.
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Region: Spanish