Description
Makes 24 Croquettes
Ingredients
Units
Scale
Mushroom Duxelles Filling –
- 40g Dried Porcini Mushrooms
- 50g Unsalted Butter
- 25g Olive Oil
- 2 White Onions, Diced
- 8 Garlic Cloves, crushed
- 250g Portobello Mushrooms, finely chopped
- 450g Chestnut Mushrooms, finely chopped
- 2 Sprigs of Thyme
- 150ml White Wine
- 75g Plain Flour
- 300ml Vegetable Stock
- 75g Full Fat Cream Cheese
For Coating –
- 200g Plain Flour
- 4 Large Free Range Eggs
- 200g Panko Breadcrumbs
- Vegetable Oil for frying
Instructions
- In a bowl, place the dried porcini mushrooms in then cover with boiling water and leave to the side while they hydrate. Line an 8″ Square Tin with cling film and set aside.
- In a large frying pan, melt the butter and oil together on the low heat. Add the white onion and garlic, and gently cook over low heat until translucent and soft.
- Add in the portobello and chestnut mushrooms, and thyme and gently cook down, allowing the water to come out of the mushrooms and reduce down.
- When most of the liquid has evaporated, using kitchen scissors or a knife, finely chop the porcini mushrooms and add the rest of the mushrooms. Gently pour the liquid from the porcini mushrooms into the pan, careful not to add the grit and sand from the bottom of the liquid from the mushrooms. Again reduce down the liquid over a gentle heat.
- Remove the thyme sprigs, add in the white wine and again allow to reduce down to a fairly dry mixture.
- Stir in the plain flour into the mushrooms, and allow to cook out over low heat for a few minutes. Slowly add in the vegetable stock, little by little, until the mushroom mixture is thickened. Stir in the cream cheese until melted through. Pour the mixture into the prepared lined tin. Fold the cling film over the surface. Allow to cool and then move to the fridge to chill overnight.
- The next day, in separate shallow bowls, add the flour to one, beat the eggs into another and pour the panko breadcrumbs into a third bowl.
- Once the mixture has chilled, remove from the fridge and cut into 24 fingers of the mixture.
- Roll each croquette in the flour, then the beaten egg, then the breadcrumbs. If you want a thicker crust, you can dip the croquette in the egg again and then finish with the breadcrumbs again. Place the coated croquettes on a lined tray whilst waiting to be fried. When all the croquettes have been coated, prepare to fry.
- In a large pan, pour roughly a litre and half of the vegetable oil, use a thermometer that clips to the side of the pan so you don’t have to hold it in the pan of oil. Heat the oil slowly until it gets to 180C-190C. Carefully add the croquettes, two at a time and cook until golden brown. Slot out of the pan, draining any excess oil as you go and transfer to a kitchen towel-lined plate. Keep warm in a low oven while you fry the rest of the croquettes.
- The croquettes can be frozen after they’ve been fried (once cooled down), then reheated in the oven at 180C for 20-25 minutes, if you would like to prepare them in advance.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Savoury
- Method: Frying
- Cuisine: Spanish