Categories: Sides
Ingredients
- 1/4 cup olive oil
- 3 cups diced mixed mushroom caps
- Kosher salt and ground pepper
- 1 stalk celery, finely diced
- 1 shallot, minced
- 1 1/4 cups plus 6 tbsp flour
- 2 tbsp unsalted butter
- Pinch of freshly grated nutmeg
- 1 1/2 cups chicken broth
- 1 cup milk
- 4 slices white sandwich bread, torn
- 3 large eggs
- vegetable oil, for frying
- Dijon mustard, for serving
Directions
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Heat the olive oil in a large skillet over high heat. Add the mushroom and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 tsp salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tbsp flour, the butter and nutmeg and cook stirring, until the flour is toasted, 1-2 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, 6-10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temp. Cover and refrigerate until firm, at least 2 hours.
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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 tbsps of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquette. 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.
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Heat 1/2-inch vegetable oil in a deep saucepan until it reaches 360. Working in batches, add the croquette and fry until golden, 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.