Spanish Mushroom Croquettes Recipe

There are times when we want to eat something delicious, but we don't want to spend the whole day cooking. We need something that satisfies us but is quick and simple. If you are looking for something like this, then let us introduce you to the Spanish Mushroom Croquettes. These are some of the most delicious Spanish tapas you will find, and you can also make them in the comfort of your own home with a couple of ingredients.

📝 Ingredients

• 2 1/2 cups (600 m) milk
• 2 1/2 cups (250 gr) mushrooms
• 1/2 cup (60 g) flour
• 1 onion
• 2 shallots
• 2 cloves of garlic
• extra virgin olive oil
• Salt and Pepper
• flour (for coating)
• breadcrumbs (for coating)
• 1 egg (for coating)

👨‍🍳 Instructions

1. 1Chop the onion, shallots, and garlic into small...: Chop the onion, shallots, and garlic into small pieces or whatever size you like. Heat a pan over medium heat, add a little vegetable oil and cook those vegetables for a couple of minutes.
2. 2Wash the mushrooms and cut them into small...: Wash the mushrooms and cut them into small pieces. Add them to the same pan and cook them for 5 minutes.
3. 3Put in the flour and milk, and start...: Put in the flour and milk, and start stirring a little so the flour dissolves. Add the seasonings and continue stirring while a kind of wet dough forms.
4. 4Transfer the dough to a bowl and let...: Transfer the dough to a bowl and let it cool. You can do it in the fridge to make it faster.
5. 5When it is cold enough for you to...: When it is cold enough for you to handle it with your hands, make round shapes or the one you like the most. In the meantime, begin to heat the oil over medium heat.
6. 6Pass them through flour, egg, and breadcrumbs. You...: Pass them through flour, egg, and breadcrumbs. You can repeat this step if you want a thick crust.
7. 7Cook them in the oil, for approximately 2...: Cook them in the oil, for approximately 2 or 3 minutes on each side.
8. 8Once you remove them you can remove the...: Once you remove them you can remove the excess oil with a paper towel but be careful. Serve hot.