Vegan mushroom and walnut croquettes
*Plus 2 hours of resting
Croquettes are one of the most versatile and delicious appetizers there are, since they can be made with a thousand different fillings and all of them turn out spectacular. This is partly due to the irresistible combination of the creamy texture inside and the crispy, golden coating on the outside.
The main ingredient of these croquettes is the 'Paris mushroom', the name by which the button mushroom was formerly known because it began to be used in Paris at the beginning of the 20th century.
Mushrooms and walnuts make these croquettes a delight rich in lecithin, polyphenols, omega-6, omega-9 and, especially, omega-3; vitamin E and the B group (B1, B2, B3 and B6), calcium, copper, magnesium, boron, potassium, zinc and very rich in phosphorus and selenium.
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Notes
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- Step 1We finely chop the onion and sauté it in a pan with the 4 tablespoons extra virgin olive oil for 5 minutes.
- Step 2We wash and cut finely the mushrooms and, when the onion is poached, we add them to the pan. We also take the rosemary, nutmeg and salt, and stirring to mix everything over medium heat until we see that the mushrooms are soft.
- Step 3We grind the nuts in the chopper or in a coffee grinder and toss them in the pan where we have the rest of the ingredients. Add the flour with the corn starch, stir, and add the milk little by little, stirring continuously until the dough thickens.
- Step 4We check that it has the optimum salt point, and we pass the dough to a large bowl. When it gets cold, we shoot it and leave it for about 2 hours in the fridge so that it finishes cooling down and picks up a better texture.
- Step 5After this time, put on a plate the breadcrumbs to coat the croquettes and put to heat a large pan with enough oil (to cover half the croquettes) to fry. While the oil is heated, we spread our hands with a little oil and we take pieces of dough, giving them a croquette shape and passing them through the bread crumbs.
- Step 6When the oil is hot, we fry the croquettes in batches so that they are golden brown on both sides, making sure they do not burn. When they are golden brown, we take them out and put them on a plate covered with absorbent paper. When they have released the excess oil, we serve them and eat hot.