Croquetas de cogomelos / Mushrooms croquettes

Croquetas de cogomelos

Encántanme as croquetas!!! Ben, xa dixen tantos pratos que me gustan, que case remataba antes dicindo o que non me gusta 😉 O caso é que unha das miñas favoritas son as de cogomelos, o seu sabor é moi intenso e a súa cor inconfundible. Ademais, podedes empregar os vosos cogomelos preferidos. Imos aló!

Ingredientes para unhas 20 croquetas:

– 200 gramos de Portobello
– 100 gramos de shiitake
– 1/2 cebola
– leite e fariña para a bechamel
– fariña, ovo (ou leite) e panko para empanar

Preparación paso a paso:

1. Picamos os cogomelos e a cebola na picadora e fritímolos. Salgamos.

2. Engadimos unhas 5 culleradas de fariña e remexemos ben para que a fariña se frita e as croquetas non saiban a fariña.

3. Imos engadindo leite pouco a pouco, remexendo ben ata que a masa se despegue con facilidade da tixola.

4. Catamos a ver como está de sal e poñemos a masa de croquetas sobre un molde para que arrefríe. Tapamos a masa cun prástico para que non forme unha capa dura por riba.

5. Formamos croquetas e pasámolas por fariña, ovo e panko.

6. Fritímolas ata que estean douradiñas e listo! Bo proveito!

Se tendes algún tipo de alerxia relacionada co ovo, sempre podedes empanar as croquetas con leite. De feito, desta vez, están empanadas en leite e xa vedes que quedan estupendas. Non quedan tan crocantes, mais estarán igual de boas, xa veredes!

_________________________________________

Mushrooms croquettes

I love croquettes! Well, up to now, there are so many dishes I love, that I think it will be shorter if I say those that I don’t like 😉 Anyway, the thing is that one of my favourite croquette flavours is mushrooms one, it’s so intense and delicious!!! Besides, you can always use those mushrooms you love the most. Let’s go!

Ingredients for around 20 croquettes:

– 200 gr Portobello
– 100 gr Shiitake
– 1/2 onion
– milk and flour for the white sauce
– flour, egg (or milk) and panko for coating

Step by step preparation:

1. Process mushrooms and onion in a food processor and fry them. Salt.

2. Add around 5 tablespoons of flour and stir for a while, frying flour a bit so croquettes won’t have a strong flour flavour.

3. Add milk bit by bit, mixing all well until integrated. Croquettes dough will be ready when it does not stick to the pan anymore.

4. Try the dough in case it needs more salt and pour it over a mould. Allow to cool and cover with a plastic wrap.

5. Form croquettes and coat them in flour, egg (or milk) and panko.

6. Fry them until golden brown all around! Enjoy!!!

If you have any kind of allergy related to eggs, you can always coat croquettes in milk. They will not be so crispy, but totally delicious as well. In fact, these ones were coated in milk and they look great! It’s the thing about croquettes…they’re aaalways tasty!