Mushroom Croquettes Recipe

Recipe for Mushroom Croquettes. Step by step recipe. Perfect appetizer and also perfect for evening after school snack with tea.

I fell in love with Julia Child during my early years in America. When my son was an infant, he had a terrible issue with acid reflux at night and he would sleep only on my shoulders. I had to sit straight for hours with him on the couch so he would sleep. It would be way past midnight and I was wide awake on the couch. It was “sleepless in Lajolla” days. The only thing I could see on TV without audio at that time of the night and still understand was cooking shows. To my luck, PBS would do a marathon night everyday of “French Chef with Julia”. The moment I stumbled upon her, it was love at first sight. I just loved her. I so loved her that I started Tivo-ing and got myself a headset that could be connected to the TV. So Julia gave me company every night. She was so knowledgeable, funny, silly and so so nice to watch. Then I gifted myself the magnanimous book “Mastering the art of french cooking”. This recipe from the book is one of our family favorites. The mushroom croquettes are so crispy on the outside and so creamy on the inside. I get the oohs and aahs after friends taste this recipe. Here is how to do it.

Note: There are a lot of steps involved in this recipe. So plan ahead!
I have adapted this recipe based on the original croquettes from the book.

Veggie Prep
Heat a teaspoon of butter and add in finely chopped mushroom and salt.

Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling
Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk.

Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.

Remove from heat and add in a egg yolk.

Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce.

Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg. I use a micro-plane zester to zest nutmeg. Do not add too much nutmeg as it will over power the sauce.

Add in the sauteed mushroom. Mix well to combine.

Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate. I just run a couple of old bread in the mixie to make my own fresh bread crumbs.

Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square. Be gentle. The mixture will be very soft.

Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.

Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.

Gently shape the ball and arrange on a plate.

Note: At this stage the croquettes can be refrigerated and deep fried later whenever required.

Deep Frying
Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.

Drain on paper towels.

Serve immediately. Croquettes need to be served piping hot!

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