Croquetas de Setas Silvestres
Silky Spanish croquettes filled with a rich, creamy béchamel infused with sautéed wild woodland mushrooms and garlic, enveloped in a crunchy breadcrumb crust.
Ingredients
- • 300g mixed wild mushrooms (boletus edulis/porcini, chanterelles), finely chopped
- • 70g butter, 70g plain flour
- • 750ml warm whole milk, 2 cloves garlic minced
- • Pinch of nutmeg, salt and black pepper
- • 2 beaten eggs, 150g breadcrumbs, olive oil for frying
Preparation Steps
Melt 1 tbsp butter in a skillet. Sauté minced garlic and chopped mushrooms over high heat for 6-7 minutes until all mushroom water evaporates and mushrooms are deeply browned. Set aside.
Melt remaining butter in saucepan, add flour and cook roux for 2 minutes. Slowly pour in warm milk, whisking continuously. Add sautéed mushrooms, nutmeg, salt, and pepper. Simmer for 12 minutes until thick and pulling away from edges. Chill dough for 4 hours.
Shape chilled dough into croquettes, dip in beaten egg, and coat thoroughly in breadcrumbs.
Deep fry in hot oil at 180°C for 2-3 minutes until golden brown and crispy. Serve warm.