Time: 3 hours 15 minutes
Complexity: easily
Quantity: 24 balls

Mushroom croquettes are prepared in two stages. First, you simmer the thick mushroom mixture, and once it's set, you form the croquettes, bread them, and deep-fry them. The more different types of mushrooms you use, the more interesting and rich the flavor of the croquettes will be. Serve them as a side dish or as an appetizer, beautifully arranged on a large platter.

Ingredients:

• 3 cups diced mushroom caps of various types
• 1/4 cup olive oil
• 1 stalk of celery, finely diced
• 1 shallot, chopped
• 1 and 1/4 cups + 6 tablespoons flour
• 2 tbsp (30 g) butter
• A pinch of grated nutmeg
• 1.5 cups lightly salted chicken broth
• 1 cup of milk
• 4 slices white sandwich bread, torn into pieces
• 3 large eggs
• Vegetable oil, for frying
• Dijon mustard, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mushrooms, celery, shallots, nutmeg, eggs, milk

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Preparation:

Step 1
• Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden brown, about 4 minutes. Reduce the heat to medium, add 1/2 teaspoon salt, pepper to taste, celery, and shallots, and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, butter, and nutmeg and cook, stirring, until the flour is toasted, 1-2 minutes.
Step 2
• Slowly pour in the broth and cook, stirring, until the mixture thickens, about 4 minutes. Slowly whisk in the milk and cook, stirring, until the mixture thickens significantly, another 6 to 10 minutes. Remove from heat, transfer to a bowl, and cool to room temperature. Cover and refrigerate for 2 hours.
Step 3
• Line a baking sheet with parchment paper. Process the bread in a food processor until fine crumbs form; transfer to a shallow dish. Place the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop 1 tablespoon of the cooled mushroom mixture into the flour and coat, then form into 3-cm-long croquettes. Dip in the eggs, then roll in the bread crumbs and place on the prepared baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Step 4
• Heat 1 cm of vegetable oil in a deep saucepan until it reaches 180°C (350°F) on a deep-fry thermometer. Then, in batches, add the croquettes and fry until golden brown, 2-3 minutes per side. Remove with a slotted spoon and transfer to paper towels; season with salt. Serve with mustard.

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