Mushroom Croquettes
Double recipe Mushroom Picadillo
2 tablespoons butter
2 ½ tablespoons all-purpose flour
¾ cup milk
Kosher or fine sea salt and freshly ground pepper
¼ to 1/3 cup fine dry breadcrumbs, plus more for coating the croquettes
2 eggs
1 cup panko breadcrumbs or as needed
Canola or vegetable oil for frying
Makes 24 croquettes.
Make the picadillo and scrape it into a mixing bowl.
Make the béchamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the roux changes from thick and pasty to light and bubbly. Whisk in the milk. Bring to a boil, whisking constantly. Adjust the heat so the sauce is simmering and cook until smooth and very thick. Whisk the whole time, reaching into the corners of the pan, so the sauce doesn’t stick and burn. Scrape the béchamel into the bowl with the mushrooms, add ¼ cup fine breadcrumbs and stir very well. Season with salt and pepper to taste. Refrigerate for 30 minutes to an hour. If the mixture isn’t firm enough to hold together when you roll a little of it into a ball, stir in the remaining fine breadcrumbs. The croquette mixture may be made to this point up to 1 day in advance and refrigerated.
Form the croquettes: Working with 2 tablespoons of the mushroom mix for each, shape log-shaped croquettes about 1 ½ inches long. Lay them out on a baking sheet as you work.
Coat the croquettes: Beat the eggs together with a few drops of water in a shallow bowl. Spread out the fine and panko breadcrumbs on separate plates. Roll a croquette in the fine breadcrumbs until coated, then slip it into the egg. Roll the croquette around until coated and hold it over the bowl for a few seconds to let the excess egg drip back into the bowl. Lay the croquette in the plate of panko and shake the plate to coat the croquette with crumbs on all sides. Pat the breadcrumbs onto the croquette to help them stick. Shake off excess crumbs. Repeat with the remaining croquettes, lining them up on a clean baking sheet as you go. The croquettes may be shaped and breaded up to several hours before frying. Refrigerate them on their baking sheet lightly covered with plastic wrap.
Fry the croquettes: Heat 2 inches of vegetable oil in a heavy pot over medium heat until the tip of the handle of a wooden spoon dipped in the oil gives off a steady sizzle (about 350° F). Slip as many croquettes into the oil as fit without crowding and cook, turning them as necessary, until deep golden brown on all sides and heated through, about 3 minutes. Adjust the heat under the skillet during cooking to keep the oil as close to 350° F as possible. Remove and drain on paper towel-lined plates. Repeat with the remaining croquettes. Serve hot.
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