Mushroom croquettes are prepared in two stages. First you cook thick mushroom mixture, and when it hardens, form croquettes, bread and fry them in deep fat. The more different types of mushrooms you use in cooking, the more interesting and rich it will be aroma of croquettes. Serve them as a side dish or as appetizers, nicely laid out on a large platter. Share with friends: 
Time: 3 hours. 15 minutes. Difficulty: easy Amount: 24 balls in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. diced hats of different types of mushrooms
- 1/4 Art. olive oil
- 1 celery stalk, diced in small cubes
- 1 shallot, chopped
- 1 and 1/4 Art. + 6 tbsp. l flour
- 2 tbsp. l (30 gr.) Butter
- A pinch of grated nutmeg
- 1.5 tbsp. lightly salted chicken stock
- 1 tbsp. milk
- 4 slices of white bread for sandwiches torn to pieces
- 3 large eggs
- Vegetable oil, for frying
- Dijon mustard, for serving
Recipes with similar ingredients: mushrooms, celery, shallots, nutmeg, eggs, milk
Recipe preparation:
- Heat the olive oil in a large skillet over high heat. Add mushrooms and fry until golden brown, about 4 minutes. Reduce heat to moderate; add 0.5 tsp. salt, pepper to taste, celery and shallots and fry until vegetables are ready, about 4 minutes. Add 6 tbsp. l flour, butter and nutmeg and cook, stirring, until the flour is browned, 1-2 minutes.
- Pour in the broth slowly and cook, stirring, until mixture thickens, about 4 minutes. Slowly stir in the milk and cook, stirring until the mixture is very thick, another 6 to 10 minutes. Remove from heat, transfer to a bowl and cool to room temperature temperature. Cover and refrigerate for 2 hours.
- Cover the pan with parchment paper. Grind bread in food processor to make small crumbs; pour in shallow dish. Pour the remaining 1 and 1/4 tbsp. flour to another shallow dish; beat eggs in the third dish. Throw 1 tbsp. l chilled mushroom mixture into flour and roll, then form croquettes 3 cm long. Dip in eggs, then roll in bread crumbs and put on the prepared baking sheet. Cover plastic wrap and refrigerate for 30 minutes.
- In a deep saucepan, heat 1 cm. Of vegetable oil until temperature 180 ° С on a deep fat thermometer. Then in batches put croquettes in oil and fry until golden brown for 2-3 minutes on each side. Get out with a slotted spoon and put it on paper towels; salt it. Serve with mustard.
