Croquettes are always a great resource as a starter. We can also prepare them with numerous ingredients, taking advantage of other preparations such as soups or stews. Today and for next Christmas we prepare a mushroom and cheese one, very creamy!
All the mushroom and cheese croquettes they are easy to prepare but take time. If we want the croquettes to be creamy, it is necessary to dedicate time to the bechamel, so that it loses water in the process. And the same, in this case, we must do when cooking the mushrooms; wait until they lose the water to continue with the preparation.
Mushroom and cheese croquettes
The mushroom and cheese croquettes are a great proposal to complete your starters this Christmas. Do you dare to prepare them?
Author Maria
Recipe type: Appetizer
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- ½ onion, very chopped
- 300 g. mushrooms, very chopped
- 50 g. butter (or butter + oil)
- 60 g. Of flour
- 520 ml. whole milk, hot
- 70 gr. grated aged cheese
- Extra virgin olive oil
- salt, pepper and nutmeg
- Breadcrumbs and egg to coat
Preparation
- In a frying pan we sauté the mushrooms until they lose their water and brown slightly. We reserve
- In another skillet with high walls sauté the onionwith the butter, approximately 10 minutes.
- We incorporate the flour and cook without stopping stirring, with some hand rods, for 3-4 minutes.
- Then we incorporate the milk little by little, stirring after each addition and making sure that there are no lumps. Are lumps formed? Don't worry, you can put the mixer in.
- We work the bechamel until it separates from the walls when you remove it or a groove is formed when a wooden spoon passes through it. Shortly before it is done, add the mushrooms, cheese, a pinch of salt, pepper and nutmeg.
- We pour the mixture into a source and let's brush the surface with butter so that it does not form a crust.
- Let it cold down at room temperature and then put in the fridge for a few hours.
- Once the dough is cold, we take small portions and we shape them, passing them through breadcrumbs, beaten egg and breadcrumbs, successively.
- We let it rest for a few minutes and we fry in oil hot or freeze if we are not going to serve them soon.
- After frying them, drain them in a colander and place on absorbent paper.