Croquetas crocantes de hongos | El Ingrediente

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can mimic creaminess.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are more economical.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal binds while being plant-based.

Preheat the oven to 200°C (about 392°F).

In a baking dish, add mushrooms and 2 cloves of garlic.

Add rosemary and thyme to the dish.

Season with salt, black pepper, and olive oil.

Add a splash of white wine for moisture.

Roast in the oven for 15 minutes.

In a saucepan, melt 100g of butter over medium heat.

Add 150g of flour to the melted butter and stir to combine, cooking for a few minutes to avoid lumps.

Gradually add hot milk while stirring continuously to create a thick béchamel sauce.

Season the béchamel with salt, black pepper, and nutmeg, stirring until it thickens and pulls away from the sides of the pan.

Remove from heat and add the roasted mushroom mixture, blending until smooth.

Let the mixture cool in the refrigerator to firm up.

Once cooled, form the mixture into balls of about 30g each.

Prepare a breading station with seasoned flour, beaten eggs, and panko breadcrumbs.

Coat each ball first in flour, then in the egg, and finally in the panko breadcrumbs.

Let the breaded croquettes rest for about 10 minutes.

In a deep pan, heat enough vegetable oil to submerge the croquettes.

Fry the croquettes until golden brown and crispy, adjusting the heat as necessary to maintain oil temperature.

Remove the croquettes and drain on paper towels, sprinkling with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens