Mushroom Croquettes
Crispy on the outside and irresistibly creamy on the inside, these Mushroom Croquettes are the perfect bite-sized indulgence for any occasion. Made with finely sautéed button mushrooms, rich Parmesan cheese, and a hint of garlic and onion, these croquettes deliver an explosion of earthy, savory flavors in every bite. The golden breadcrumb coating creates a satisfying crunch, while the creamy interior melts on your palate. Perfectly seasoned and enhanced with a touch of parsley, these croquettes are a crowd-pleasing appetizer or snack that pairs beautifully with your favorite dipping sauces. With easy-to-follow steps and only 20 minutes of prep time, this recipe ensures restaurant-quality results from the comfort of your kitchen. Ideal for vegetarian menus and parties, these crispy treats are bound to become a household favorite.
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Recipe Information
Ingredients
- 250 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Milk
- 2 pieces Garlic cloves (minced)
- 1 small Yellow onion (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 3 tablespoons Parmesan cheese (finely grated)
- 2 tablespoons Parsley (chopped, optional)
- 2 pieces Eggs
- 2 cups Breadcrumbs
- 500 ml Vegetable oil (for frying)
Instructions
Clean and finely chop the mushrooms.
Heat a skillet over medium heat and melt the butter. Add the minced garlic and chopped onion, cooking until translucent and fragrant (about 3 minutes).
Add the mushrooms to the pan and sauté until the water from the mushrooms has evaporated and they become golden brown (about 5-7 minutes).
Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk, stirring continuously to prevent lumps, and cook until the mixture thickens to a creamy consistency.
Season the mushroom mixture with salt, black pepper, grated Parmesan cheese, and chopped parsley (if using). Mix well.
Transfer the mixture to a clean plate, spread it out slightly for faster cooling, and let it cool completely.
Once cooled, shape the mixture into small croquettes (about 2 inches long and 1 inch wide).
Set up a breading station: Beat the eggs in one bowl and place the breadcrumbs in another bowl.
Dip each croquette into the beaten eggs, then roll in the breadcrumbs to coat evenly. Place the breaded croquettes on a tray.
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches 180°C (350°F).
Fry the croquettes in batches until golden brown and crisp on all sides, about 2-3 minutes per batch. Use tongs or a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Serve the mushroom croquettes hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.2 g | 712% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.4 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 696 mg | 54% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
