CROCHETAS DE CHAMPIÑONES

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and suitable for lactose intolerance.

Wash the mushrooms and slice them into thin slices.

Turn on the stove to medium heat and add a drizzle of oil.

Once the oil is hot, add 1 clove of garlic to aromatize the oil for the mushrooms.

Fry the garlic until golden brown, then add the sliced mushrooms gently.

Cover the mushrooms and let them cook for about 5 minutes.

While the mushrooms are cooking, add a bit of water to the breadcrumbs and mash with a fork to absorb the water.

After 10 minutes, remove the garlic clove from the mushrooms and add 1/2 cup of white wine (optional).

Stir until the alcohol from the wine has evaporated.

Transfer the cooked mushrooms to a food processor and pulse once to chop them finely.

Add the soaked breadcrumbs to the mushrooms and press to remove excess water.

Combine the mushroom mixture with 2 egg yolks and 1 whole egg, mixing well.

If the mixture is too wet, add more breadcrumbs as needed to form croquettes.

Taste and adjust salt according to preference, adding more if desired.

Add chopped fresh parsley to the mixture for flavor.

Form the croquettes and you can refrigerate them for later frying or fry them immediately.

Coat each croquette in breadcrumbs before frying.

Heat oil until hot for frying the croquettes, cooking for about 1 minute on each side.

Once fried, place the croquettes on absorbent paper to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens