CROQUETAS de SETAS 🍄 BOLETUS EDULIS y TRUCOS para cualquier tipo de Seta - GUILLE RODRIGUEZ

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can act as a binder in croquettes.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Clean and chop the Boletus mushrooms finely.

Heat the butter in a skillet over medium heat until melted.

Add chopped onions and garlic; sauté until translucent.

Stir in the Boletus mushrooms and cook until they release moisture.

Sprinkle flour over the mushroom mixture and stir well, cooking for a few minutes.

Gradually add milk and liquid cream, stirring constantly until the mixture thickens.

Season with salt and white pepper; mix well.

Transfer the mixture to a bowl and let it cool completely in the refrigerator for at least 1 hour.

Once cooled, shape the mixture into small balls or patties.

Dip each croquette in beaten eggs, then coat with bread crumbs.

Heat olive oil and sunflower oil in a deep pan over medium heat until shimmering.

Fry the croquettes in batches until golden brown, about 3-4 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens