Mushroom Croquettes with Apple Cider
Mushroom Croquettes with Apple Cider
Croquetas de Setas con Sidra de Manzana
Ingrediënten
- 6 tablespoons olive oil
- 10 medium mushrooms such as oyster, rinsed, trimmed, and finely chopped
- 3 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1½ cups milk
- ¼ cup apple cider
- ¼ cup chicken broth or vegetable broth
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 2 large eggs lightly beaten
- Bread crumbs such as regular mixed with Japanese panko, for dredging
- Olive oil for frying
Instructies
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the mushrooms and cook, stirring, until softened.
- In a medium saucepan, heat the remaining 4 tablespoons of olive oil and butter over medium heat.
- Add the flour and cook, stirring constantly, for about 3 minutes until the sauce is thickened and smooth.
- Gradually stir in the milk, cider, and broth.
- Cook, stirring occasionally, until the mixture is blended.
- Season with salt and pepper.
- Add the cooked mushrooms and cook, stirring occasionally, until the mushrooms soften and release their juices, incorporating them into the sauce.
- Spread the mixture out on a dinner plate and let it cool, then refrigerate until firm enough to handle.
- Shape the mushroom mixture into 1-inch balls.
- Place the eggs and bread crumbs in separate shallow bowls.
- Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.
- Dip each croquette in the beaten egg, dredge in the bread crumbs, and place in the hot oil.
- Cook in batches if needed to avoid overcrowding, turning the croquettes several times until golden.
- Transfer the croquettes with a slotted spoon to paper towels and let them drain.
- Serve hot.
Notes / Tips / Wine Advice:
The use of apple cider gives these mushroom croquettes a unique and delightful flavor.
