MUSHROOM CROQUETTES
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield about 24 croquettes
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
- Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
- Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.
BRAISED CELERY ROOT PURéE WITH MUSHROOMS
Provided by Jill Santopietro
Categories side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
- Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
- Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
- Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
- Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
- In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
- To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams
CELERY MUSHROOM RICE MEDLEY
WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.
Nutrition Facts :
MUSHROOM CROQUETTES
This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Trim mushroom stems.
- In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
- Pulse just until coarsely chopped.
- In a large skillet, heat 1 tablespoon of the oil until hot.
- Add mushroom mixture.
- Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
- Remove from heat.
- Spoon into a large bowl.
- Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
- Form into ten 3-inch long croquettes.
- Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
- Coat croquettes with bread crumbs.
- Slice remaining 1/2 pound mushrooms; set aside for later use.
- In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
- Cook croquettes on both sides until browned, about 5 minutes.
- Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
- Add sliced mushrooms; cook and stir until tender, about 5 minutes.
- Stir in spaghetti sauce; cook until hot, about 2 minutes.
- Serve over croquettes.
- Sprinkle with Parmesan cheese, if desired.
HASH BROWN BENEDICT RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt
Provided by Ivan Diaz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams
More about "celery mushroom croquettes recipe by tasty recipes"
CREAMY MUSHROOM CROQUETTES - EASY RECIPE - SPAIN …
From spainonafork.com
Cuisine SpanishTotal Time 45 minsCategory Appetizer
TRADITIONAL CABBAGE AND MUSHROOM CROQUETTES
From annabanana.co
BEST SPANISH MUSHROOM CROQUETTES RECIPE - VISIT …
From visitsouthernspain.com
CELERY & MUSHROOM CROQUETTES RECIPE BY TASTY - PINTEREST
From pinterest.com
LEEK-AND-MUSHROOM CROQUETTES RECIPE | RECIPES.NET
From recipes.net
POLISH MUSHROOM CROQUETTES - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
CHUNKY MUSHROOM AND CELERY SOUP - RIVERTEN KITCHEN
From rivertenkitchen.com
HOW TO MAKE CREAMY MUSHROOM CROQUETTES STEP BY …
From chefhdelgado.com
CELERY & MUSHROOM CROQUETTES | RECIPES, CELERY RECIPES, TASTY
From pinterest.com
CELERY SCHNITZEL WITH MUSHROOMS (VEGAN CUTLET)
From biancazapatka.com
MUSHROOM CROQUETTES RECIPE, HOW TO MAKE …
From kannammacooks.com
MUSHROOM CROQUETTES: CRISPY, EASY AND VERY DELICIOUS …
From cookist.com
MUSHROOM CROQUETTES RECIPE - OLIVE OILS FROM SPAIN
From oliveoilsfromspain.org
LEEK-AND-MUSHROOM CROQUETTES RECIPE - JERRY TRAUNFELD - FOOD …
From foodandwine.com
33 CELERY RECIPES THAT ARE ANYTHING BUT BORING | TASTE OF HOME
From tasteofhome.com
STIR FRY CELERY AND MUSHROOMS • OH SNAP! LET'S EAT!
From ohsnapletseat.com
CELERY & MUSHROOM CROQUETTES RECIPE BY MAKLANO
From maklano.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love