Mushroom Croquettes
- 1/4 cup extra-virgin olive oil
- 3 cups diced mixed mushroom caps
- Kosher salt and freshly ground pepper
- 1 stalk celery, finely diced
- 1 shallot, minced
- 1 1/4 cups plus 6 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Pinch of freshly grated nutmeg
- 1 1/2 cups low-sodium chicken broth
- 1 cup milk
- 4 slices white sandwich bread, torn
- 3 large eggs
- Vegetable oil, for frying
- Dijon mustard, for serving
- Heat the olive oil in a large skillet over high heat.
- Add the mushrooms and cook until golden, about 4 minutes.
- Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes.
- Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes.
- Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes.
- Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes.
- Remove from the heat, transfer to a bowl and let cool to room temperature.
- Cover and refrigerate until firm, at least 2 hours.
- Line a baking sheet with parchment paper.
- Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish.
- Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish.
- Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes.
- Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet.
- Cover with plastic wrap; refrigerate until firm, 30 minutes.
- Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side.
- Remove with a slotted spoon and drain on paper towels; season with salt.
- Serve with mustard.
- Photograph by Con Poulos
extravirgin olive oil, mixed mushroom, kosher salt, celery, shallot, flour, unsalted butter, nutmeg, chicken broth, milk, white sandwich bread, eggs, vegetable oil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/mushroom-croquettes-recipe.html (may not work)