Vegetarian Mushroom Croquettes

November 19, 2021

A vegetarian holiday dish everyone will love, these croquettes are crispy and creamy with the perfect amount of holiday spice and natural flavors. Serve this as a vegetarian main for your friends and family and watch them fly off the table!

ingredients: 

• 1 lb cremini mushrooms
• 1 leek
• 3 tbsp Local Roots unsalted butter
• 3 tbsp Local Roots All Purpose flour
• 2 cups Local Roots whole milk
• nutmeg
• 2 tsp salt
• freshly ground black pepper
• 2 Local Roots eggs
• 1 cup breadcrumbs
• Local Roots Cave-Aged Cheddar, grated
• neutral oil to fry in

method: 

1. Chop cremini mushrooms finely into a small dice. In a medium pan, melt butter, then add mushrooms to the pan and sprinkle over 2 tsp salt and freshly ground black pepper. Stir, then cook until the mushrooms have released their liquid, around 10 minutes. 
2. Wash leek, remove roots and discard, then remove the green tops — you can save the tough tops for stock. Cut the white of the leek in half and rinse if there is dirt inside. Once clean, chop the leek into thin half moons. Add the leeks to the cooked mushrooms.
3. In a small pot, warm the whole milk and a pinch of nutmeg on medium-low heat. While the milk is warming, sprinkle 3 tbsp flour over the mushroom and leek mixture. Stir regularly until the flour begins to smell nutty.
4. Stream the warm milk into the mushroom mixture, adding gradually and stirring until you have a smooth paste. Cook and stir until the mushroom mixture is the texture of mashed potato. 
5. Transfer the mushroom bechamel into a flat bowl and press plastic wrap or beeswax wrap on top, to make sure a skin doesn’t form on top. Refrigerate for two hours until chilled and firm.
6. 15 minutes before the bechamel is chilled through, beat 2 eggs and ¼ cup of water in a bowl. In another bowl, mix the breadcrumbs and ½ cup of grated cheese together. In a medium pan, heat 4 inches of neutral oil on medium. Test if the oil is hot enough by dropping in a breadcrumb and seeing if it floats and sizzles. If you have a temperature thermometer that is heat safe, 350 degrees Fahrenheit is what you’re looking for.
7. With floured hands, roll the bechamel into cylinders. With your left hand, drop a cylinder into the egg mixture, then transfer to the breadcrumb bowl. Using your right hand, toss the cylinder in the breadcrumbs. Carefully lower the croquette into the hot oil. 
8. Fry the croquettes until golden brown in batches, draining the finished croquettes on kitchen roll/towel/metal rack. Serve immediately.

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