Mushroom Croquettes Recipes

MUSHROOM CROQUETTES

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.

MUSHROOM CROQUETTES

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.