Mushroom and leek croquettes in less than ten minutes, the perfect appetizer for the fall season
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Total: 10 min Diners: 4
This is a recipe for lazy, lazy, people in a hurry or simply for those who prefer to spend their time doing other things instead of spending too much time in the kitchen, but for nothing in the world are willing to give up eating dishes like the ones our grandmother used to make.
Today’s recipe is also one of those that the whole family likes and that always work well both for the appetizer of the adults, the main meal of the children or a dinner for the whole family, and who is not mouth watering just thinking about a plate of freshly made homemade croquettes. Croquettes like these mushrooms and leeks, with a crispy batter and a creamy bechamel sauce that you can make in less than two minutes and you will not have to wait for it to cool to form the croquettes and fry them.
Homemade mushrooms and leeks croquettes in less than 10 minutes
After reading this recipe you will not be able to make any excuse for not making homemade croquettes because thanks to the Mix Bechamel Instant with Mushrooms in cold by Santa Rita Harinas you don’t even need to heat the milk to make the bechamel, in fact it can even be cold from the fridge, and you will have the dough of your croquettes ready to shape them in just two minutes. Of course, you will have to prepare the filling a few minutes before, but it will also be a moment.
The result of using the Mix Bechamel Instant with mushrooms are croquettes worthy of an experienced cook who has made thousands of croquettes, even if it is the first time you make croquettes, that is why this mix is one of Los Milagros de Santa Rita.
Once the dough is ready, it’s time to shape the croquettes and you can do it very easily if you grease your hands with oil so that the dough doesn’t stick. It can also be done with two spoons or by putting the dough in a pastry bag and cutting it with scissors as you go extruding it.
Finally, you only have to choose the batter, which can be the traditional one of flour, beaten egg and breadcrumbs or with some innovation, such as using Panko, the famous Japanese batter, for the last layer or the Crunchy Cracker Bread, if you like croquettes with a more rustic finish. You can also change the egg for Fijarina, an egg substitute that is suitable for vegans and intolerant people.
How to make mushroom and leek croquettes
Ingredients
. Vegetable broth, 200 ml Whole milk or unsweetened vegetable drink, 135 ml Mix Bechamel & Instant croquettes with mushrooms Santa Rita, 100 g Fresh mushrooms, 80 g (boletus, shitake, Portobello mushrooms,…) Spring onion or spring onion, 20 g Leek, 30 g Butter, 1 tablespoon Salt, a pinch to season the mushrooms in the filling Ground pepper, optional Nutmeg, optional (only if you like it) Wheat flour for breading, quantity needed Beaten egg for breading, quantity needed Breadcrumbs or panko for breading, quantity needed.
(With these quantities you will get a creamy bechamel sauce, but with enough consistency to shape them without difficulty)
Step 1
Clean the mushrooms well with a damp cloth and chop them very finely. We also finely chop the onion and leek. Heat the butter in a frying pan and fry everything over medium heat with a pinch of salt and, optionally, a little ground pepper.
Step 2
Mix the vegetable stock with the milk, add a little grated nutmeg – if you do not like it you can leave it out, and in any case I advise you to add very little, as it has a very powerful flavor that can easily cover the rest of the ingredients – and add little by little the 100 g of the Bechamel Mix & Croquettes with Santa Rita mushrooms, stirring with a spoon until it has a homogeneous consistency.
Step 3
Add the sautéed mushrooms, onion and leek and mix everything well so that the filling is well distributed throughout the dough.
Step 4
Finish kneading with your hands (better greased with a little oil, so that the dough does not stick to us) and give them the desired shape croquettes, balls, elongated&.hellip; A trick to make them all the same size is to take the portions of dough using a spoon used to make ice cream balls.
Step 5
We put a beaten egg in a deep dish, and in another we put breadcrumbs or panko, we take the croquettes and pass them first through the egg, and then through the breadcrumbs or panko.
If you can not or do not want to use eggs for the batter, you can use Fijarina, mixing it with tap water until you have a thick batter through which we will pass the food to batter before passing them through breadcrumbs or panko.
Step 6
Fry in plenty of very hot oil (180°C). When they are golden brown, take them out and let them rest on a large colander to release excess fat. Some people leave them on absorbent paper, but I do not like it because when they are left on the paper, the fat that the croquettes release on this then reabsorbs and makes the part of the batter that is in contact with the greasy paper is much less crispy.
They are now ready to plate and eat!
