Mushroom Croquettes

Name: Mushroom Croquettes
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 24
Cuisine: Global
Ingredients: 1 stalk celery, finely diced; 24 servings Dijon mustard, for serving; 3 larges eggs; 296 milliliters all-purpose flour; 24 servings Kosher salt and freshly ground pepper; 355 milliliters low-sodium chicken broth; 237 milliliters milk; 1 pinch Pinch of freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 1 shallot, minced; 710 milliliters diced mixed mushroom caps; 2 Tbsps unsalted butter; 24 servings Vegetable oil, for frying; 4 slices white sandwich bread, torn

Mushroom Croquettes might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 106 calories, 3g of protein, and 6g of fat per serving. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have celery, sandwich bread, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Heat the olive oil in a large skillet over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes.

Ingredients you will need

Vegetable

Mushrooms

Shallot

Celery

Pepper

Salt

Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes.

Ingredients you will need

Butter

Nutmeg

Broth

All Purpose Flour

Gravy

Milk

Equipment you will use

Whisk

Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.

Equipment you will use

Bowl

Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish.

Ingredients you will need

Bread

Equipment you will use

Baking Paper

Food Processor

Baking Sheet

Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.

Ingredients you will need

Breadcrumbs

Mushrooms

All Purpose Flour

Egg

Roll

Wrap

Dip

Equipment you will use

Baking Sheet

Plastic Wrap

Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side.

Ingredients you will need

Vegetable Oil