Alright, folks, picture this: you’ve had a long day, but the craving for something crispy, creamy, and dreamily comforting is real. So let’s talk mushroom croquettes—my go-to recipe for when I want to indulge in some next-level comfort food without all the fuss. 😋
I love creating comforting dishes, and these Creamy Mushroom Croquettes are a new favorite. Using finely chopped button mushrooms and a touch of nutmeg for warmth, these croquettes are deliciously creamy thanks to a silky milk and all-purpose flour base.
They’re perfectly seasoned with thyme and black pepper, and when coated with breadcrumbs and fried, they transform into bite-sized morsels of pure comfort.
Creamy Mushroom Croquettes Recipe Ingredients
- Button Mushrooms: Low in calories, rich in antioxidants, provide umami flavor.
- Olive Oil: Heart-healthy fats, helps with vitamin absorption, adds fruity taste.
- Onion: Adds sweetness when caramelized, contains fiber, enhances savory profile.
- Garlic: Boosts immune function, provides depth, rich in allicin compound.
- Whole Milk: Adds creaminess, source of calcium, supports bone health.
- Thyme: Aromatic herb, adds earthiness, rich in vitamins A and C.
Creamy Mushroom Croquettes Recipe Ingredient Quantities
- 200g button mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 150ml whole milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon fresh thyme leaves
- 1 egg, lightly beaten
- 100g breadcrumbs
- 100g all-purpose flour (for coating)
- Vegetable oil, for frying
How to Make this Creamy Mushroom Croquettes Recipe
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the finely chopped mushrooms and cook until the liquid from the mushrooms evaporates, about 10 minutes.
3. Stir in the 2 tablespoons of flour and cook for 1-2 minutes to remove the raw flour taste. Slowly add the milk while stirring continuously, allowing the mixture to thicken.
4. Add the butter, salt, black pepper, nutmeg, and fresh thyme. Cook for another 2-3 minutes until well combined and smooth. Remove from heat and let the mixture cool to room temperature.
5. Once cooled, shape the mixture into small, cylindrical croquettes and place them on a baking tray lined with parchment paper. Refrigerate for at least 30 minutes to set.
6. Preheat a pot or deep pan with vegetable oil for frying on medium-high heat.
7. Place the 100g flour in one shallow bowl, the beaten egg in a second bowl, and the breadcrumbs in a third bowl.
8. Remove the croquettes from the refrigerator. Coat each croquette in flour, then dip in the beaten egg, and finally roll in the breadcrumbs, ensuring each is well-coated.
9. Carefully place the croquettes into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 3-4 minutes per batch.
10. Remove the croquettes with a slotted spoon and drain on paper towels. Serve hot and enjoy your creamy mushroom croquettes!
Creamy Mushroom Croquettes Recipe Equipment Needed
1. Large skillet
2. Medium saucepan or deep pan
3. Baking tray
4. Parchment paper
5. Cutting board
6. Knife
7. Mixing spoon
8. Measuring spoons
9. Measuring cups
10. Shallow bowls (3)
11. Slotted spoon
12. Paper towels
13. Refrigeration space
FAQ
- Can I use a different type of mushroom? Yes, you can substitute button mushrooms with cremini or portobello mushrooms for a richer flavor.
- Is there a gluten-free option for this recipe? You can replace the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- Can I prepare the croquettes in advance? Yes, you can prepare and shape the croquettes ahead of time, then store them in the refrigerator for up to 24 hours before frying.
- How do I ensure the croquettes don’t fall apart while frying? Make sure the filling is chilled well before shaping and coating, and handle them gently while frying.
- Can I bake the croquettes instead of frying them? Yes, you can bake them at 200°C (400°F) for 20-25 minutes, turning them halfway through for even browning.
- What is the best oil for frying these croquettes? Use a neutral oil with a high smoke point, such as vegetable or canola oil, for best results.
- How can I store leftover croquettes? Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain their crispiness.
Creamy Mushroom Croquettes Recipe Substitutions and Variations
- For the button mushrooms: Substitute with cremini mushrooms or portobello mushrooms for a deeper flavor.
- For the olive oil: Use canola oil or avocado oil as alternatives for sautéing.
- For whole milk: You can use almond milk or oat milk for a dairy-free option.
- For unsalted butter: Replace with margarine or a vegan butter substitute for a non-dairy option.
- For fresh thyme leaves: Use dried thyme or substitute with fresh rosemary for a different aromatic profile.
Pro Tips
1. Mushroom Preparation: For an extra boost of flavor, consider sautéing the chopped mushrooms with a splash of soy sauce or Worcestershire sauce to deepen the umami taste before adding the flour.
2. Cooling the Mixture: To speed up the cooling process after step 4, spread the mixture on a large, flat baking sheet. This will allow it to cool more evenly and quickly, reducing waiting time.
3. Breadcrust Variation: For added texture, mix some panko breadcrumbs with the regular breadcrumbs. Panko will provide a lighter, crispier coating.
4. Oil Temperature: Use a kitchen thermometer to ensure the oil is at the ideal frying temperature of 350°F (175°C). This will help achieve a consistent golden brown exterior without absorbing excess oil.
5. Herb Enhancement: Experiment with additional herbs like finely chopped parsley or chives mixed into the breadcrumb coating for a fresh flavor lift and vibrant presentation.
Creamy Mushroom Croquettes Recipe
My favorite Creamy Mushroom Croquettes Recipe
Equipment Needed:
1. Large skillet
2. Medium saucepan or deep pan
3. Baking tray
4. Parchment paper
5. Cutting board
6. Knife
7. Mixing spoon
8. Measuring spoons
9. Measuring cups
10. Shallow bowls (3)
11. Slotted spoon
12. Paper towels
13. Refrigeration space
Ingredients:
- 200g button mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 150ml whole milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon fresh thyme leaves
- 1 egg, lightly beaten
- 100g breadcrumbs
- 100g all-purpose flour (for coating)
- Vegetable oil, for frying
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the finely chopped mushrooms and cook until the liquid from the mushrooms evaporates, about 10 minutes.
3. Stir in the 2 tablespoons of flour and cook for 1-2 minutes to remove the raw flour taste. Slowly add the milk while stirring continuously, allowing the mixture to thicken.
4. Add the butter, salt, black pepper, nutmeg, and fresh thyme. Cook for another 2-3 minutes until well combined and smooth. Remove from heat and let the mixture cool to room temperature.
5. Once cooled, shape the mixture into small, cylindrical croquettes and place them on a baking tray lined with parchment paper. Refrigerate for at least 30 minutes to set.
6. Preheat a pot or deep pan with vegetable oil for frying on medium-high heat.
7. Place the 100g flour in one shallow bowl, the beaten egg in a second bowl, and the breadcrumbs in a third bowl.
8. Remove the croquettes from the refrigerator. Coat each croquette in flour, then dip in the beaten egg, and finally roll in the breadcrumbs, ensuring each is well-coated.
9. Carefully place the croquettes into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 3-4 minutes per batch.
10. Remove the croquettes with a slotted spoon and drain on paper towels. Serve hot and enjoy your creamy mushroom croquettes!
