Assorted mushroom croquettes

Chicken croquettes, Shrimp croquettes, pringa croquettes… We have cooked many types of croquettes in Cooking Recipes. Today invites you to prepare assorted mushroom croquettes, a very tasty proposal that you can serve as a starter, before a meat or fish dish.

Croquettes are a fantastic proposal to take advantage of those ingredients that we have left over from other preparations and do not seem to have limits. In this case, it is mushrooms and mushrooms that give flavor, a lot of flavor! to a consistent and smooth bechamel simultaneously.

Ingredients

For 25 croquettes

• 3 tablespoons of oil
• 1 / 2 cebolla
• 110 g. of assorted mushrooms
• 50 g. of butter
• 75 g. Of flour
• 450-550 ml of milk
• 1/2 teaspoon of nutmeg
• shawl
• pepper
• 2 eggs
• Bread crumbs
• Extra virgin olive oil for frying

Crafting

We peel and we chop the onion in small squares. Sauté in a non-stick pan with 3 tablespoons of oil for 10 minutes, until tender.

Meanwhile, we wash and chop the mushrooms and mushrooms into small pieces. We add to the pan, we season and sauté 5 minutes. After that time we remove from the heat and strain the contents of the pan, reserving the liquid on one side and the mushrooms on the other.

In the same pan, we melt the butter over medium heat. We add the flour, and cook it for a couple of minutes. We then add the liquid from the mushrooms, without stopping to stir.

We begin to incorporate the (hot) milk little by little. After each incorporation we mix well with the help of a wooden spoon so that the dough absorbs the milk. Depending on the liquid that the mushrooms have released, we will need more or monkeys milk; we want to get a thick bechamel but without lumps.

When we achieve the desired consistency, we add the nutmeg and season.

Now, we incorporate the mushrooms, we mix and check the salt point.

We pour the dough into a tray and spread the surface with a little butter (so that it does not crust when it cools). We let the dough cool and then we put in the fridge covered with plastic wrap.

Before frying the croquettes, we form balls with the dough and batter them in breadcrumbs.

We then pass them through the beaten egg and again through the bread crumbs before frying them.

We fry them in plenty of hot oil.

Notes

If you are not going to prepare all of them, you can freeze the croquettes once they are formed on a tray, arranged so that they do not clump together.

More information about the recipe