Creamy Mushroom Croquettes Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost.

Dice half of an onion finely.

Dice 7 button mushrooms finely.

Heat a medium-sized frying pan over medium heat and add 1/4 cup of extra virgin Spanish olive oil.

Once the oil is hot, add a pinch of sea salt, minced garlic, and the diced onion to the pan.

Cook the onion for about 3 minutes until it becomes translucent.

Add the finely chopped mushrooms to the pan and cook for about 3 minutes.

Add a generous pinch of chopped parsley and a generous pinch of sea salt to the mixture.

After about 2 minutes, gradually add 1/4 cup of flour to the pan, mixing it in a little at a time.

Gradually add 1 cup of milk to the mixture, stirring constantly, and then turn off the heat.

Transfer the mixture to a bowl and cover it with Saran Wrap to let it come to room temperature.

Once the mixture has reached room temperature, crack 1 egg into a small bowl and beat it.

Shape the mixture into egg-sized croquettes, dip each in the beaten egg, then coat with breadcrumbs, and place them on a plate.

Heat a small frying pan over medium-high heat and add 1/2 cup of extra virgin olive oil.

Once the oil is hot, add the croquettes to the pan and cook for about 1 minute before turning them over.

Cook the croquettes for about 2 minutes until fully cooked and golden brown.

Remove the croquettes from the pan and place them on a plate lined with paper towels to drain excess oil.

Plate the croquettes and garnish with a little parsley for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens