Croquetas de Setas
Crispy Spanish mushroom croquetas with a creamy béchamel center and earthy sautéed mushrooms. A vegetarian tapas that's elegant enough for company and satisfying enough for dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 12g
Ingredients
- 1 lb mixed mushrooms (cremini, oyster), chopped
- 4 tbsp butter
- ½ cup all-purpose flour, divided
- 1 cup whole milk
- ½ cup Spanish cheese (Manchego or Gruyère), grated
- 1 whole egg
- ¾ cup panko breadcrumbs
- 1.5 cup neutral oil for frying
Instructions
- 1
Chop mushrooms into 1/4-inch pieces; remove any tough stems.
- 2
Line a plate with parchment paper. Set up three shallow bowls: one with remaining flour, one with beaten egg, one with panko.
- 3
Melt 2 tbsp butter in a medium saucepan over medium heat, ~1 minute.
- 4
Add mushrooms; sauté until they release liquid and turn golden, ~8 minutes.
- 5
Push mushrooms to the side. Add remaining 2 tbsp butter and whisk in 2 tbsp flour until no lumps remain, ~1 minute.
- 6
Slowly pour in milk while whisking constantly to avoid lumps, ~2 minutes.
- 7
Stir in cheese and salt and pepper to taste. Cook until thick enough to coat a spoon, ~3 minutes.
- 8
Spread béchamel onto parchment paper and refrigerate until firm, ~20 minutes.
- 9
Cut cooled béchamel into 12 equal portions. Roll each into a ball, then gently elongate into a cylinder.
- 10
Coat each croqueta in flour, shaking off excess; then dip in egg.
- 11
Roll in panko until fully coated. Place on a clean plate.
- 12
Heat oil in a deep skillet to 350°F (use a thermometer). Fry croquetas in batches, 90 seconds per side until golden brown.
- 13
Transfer to a paper towel-lined plate. Serve hot with lemon wedges or aioli if desired.
Tools you’ll need
- chef's knife and cutting board
- medium saucepan
- whisk
- three shallow bowls
- parchment paper
- deep skillet or heavy-bottomed pot
- instant-read or deep-fry thermometer
- slotted spoon
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