My creamy mushrooms and béchamel croquette⎜vegan

This is the croquette recipe you were waiting for: Creamy, earthy, and crunchy, the epitome of comfort food and so remarkably delicious, you are going to fall in love with it!
• 500g (17.6 oz) of mushrooms (cremini, white, button, portobello)
• 1 small onion, minced
• 1 garlic clove, minced
• 1 bay leaf
• 1 tablespoon of olive oil
• Salt to taste
• Black pepper to tas
• A few drops of lemon juice
• Fresh parsley, minced
• BÉCHAMEL SAUCE:
• 60g (2.11oz) of vegan butter
• 60g (2.11oz) of all-purpose flour
• 500ml (17 oz) of unsweetened plant-based milk
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
• 1 tablespoon of nutritional yeast (optional)
• BREADING:
• 1 cup of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of garlic powder
• 1/4 teaspoon of black pepper
• Water
• 1 cup of breadcrumbs
• Vegetable oil for frying the croquettes

Instructions

  • 1.
    Process the mushrooms in the food processor by pulsing them 3 or 4 times. Do it in batches. Do not overprocess it, otherwise, the mushrooms will become a paste after cooked.
  • 2.
    Add olive oil to a pan, when hot add the minced onion, stir for 5 minutes in medium heat or until golden, add the bay leaf and the garlic, stir for 40 seconds more.
  • 3.
    Add the mushrooms, salt, and pepper and stir occasionally until they become golden brown. The mushrooms will release a lot of water at the beginning of the cooking process, that’s expected.
  • 4.
    When the mushrooms are ready, add the lemon juice and the fresh parsley and turn off the heat.
  • 5.
    BÉCHAMEL SAUCE:
  • 6.
    In a pot on medium heat, add the vegan butter, when melted add the flour, stir for about 4 minutes, add the plant-based milk little by little, stir vigorously, repeat the process until all the milk is added to the pot.
  • 7.
    Add salt, pepper, nutmeg, and nutritional yeast, mix to combine.
  • 8.
    MAKE THE CROQUETTES:
  • 9.
    Transfer the béchamel sauce to the mushroom pot, mix to combine, and adjust the salt.
  • 10.
    Transfer the croquette mixture to a shallow plate, flatten the surface, cover with a cling film, allow it to cool, then put it in the fridge for at least 3 hours.
  • 11.
    Put the all-purpose flour on a plate along with the salt, black pepper, garlic powder, and water, stir to combine. Put the breadcrumbs on another plate.
  • 12.
    Remove the plate from the fridge, remove the cling film, cut the croquette dough into small rectangles, take one rectangle at a time from the plate and shape them into an oblong shape or a ball shape.
  • 13.
    Shape all the croquettes first, only then you bread them, otherwise, you’re gonna have to wash your hands every time you shape a croquette.
  • 14.
    Bread them by passing each croquette in the flour slurry, then the breadcrumbs, then the flour slurry, and the breadcrumbs again.
  • 15.
    Put the breaded croquettes on a plate and put them in the fridge for another 25 minutes or in the freezer for 10 minutes before frying them. If you’d like to freeze them now’s the time.
  • 16.
    Add the vegetable oil to a pan, allow it to reach the temperature of 185°C (365℉).
  • 17.
    Remove the croquettes from the fridge, fry them in the hot oil, three or four units at a time until the croquettes are golden brown on all sides.
  • 18.
    Remove them from the oil and place them in a cooling rack.
  • 19.
    Serve them hot with mustard or your favorite sauce or dressing.
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