Ingredients
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1 lb (450g) finely chopped Mushrooms
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1, finely chopped Small onion
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2 cloves, minced Garlic
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2 tablespoons Butter
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1/4 cup All-purpose flour
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1/2 cup Milk
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Salt and pepper to taste
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1/2 cup Breadcrumbs
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2, beaten Eggs
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Cooking oil for frying
Directions
- In a skillet, melt the butter over medium heat. Add the chopped onions and garlic, and sauté until translucent and fragrant, about 2-3 minutes.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another 2-3 minutes to cook out the raw flour taste.
- Gradually pour in the milk while stirring constantly to prevent lumps from forming. Cook until the mixture thickens and becomes creamy, about 2-3 minutes. Season with salt and pepper to taste.
- Remove the mushroom mixture from the heat and let it cool completely.
- Once cooled, shape the mushroom mixture into small croquettes or patties.
- Dip each croquette first in the beaten egg, then coat it evenly with breadcrumbs.
- Heat oil in a deep skillet or frying pan over medium heat. Once the oil is hot, carefully add the croquettes in batches and fry until golden brown and crispy on all sides, about 2-3 minutes per side.
- Remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the mushroom croquettes hot with your favorite dipping sauce or as a side dish.
Enjoy your mushroom croquettes!
