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Adobo mushroom croquettes are my secret trick for transforming humble mushrooms into elegant, flavor packed bites that impress at any gathering. The bold adobo spicing and the silkiness of garlicky béchamel are matched perfectly by the zingy pop of pickled shimeji mushrooms on top. You get complex layers—tangy, umami, and comfort in every crispy bite.
This dish first won over my pickiest friend at a Sunday lunch. She still texts me for the recipe every time mushrooms go on sale.
Ingredients
- Cane sugar: Brings balance to the pickling brine. A light brown raw sugar gives best flavor
- White wine vinegar: Foundation acid for pickling. Choose one with soft, fruity notes for aroma
- Water: Softens the acidity in the pickling brine. Filtered water avoids off flavors
- Sherry vinegar: The soul of the pickled mushrooms. Aged sherry vinegar creates mellow richness
- Confit garlic: Delivers sweet depth to the pickles. Use slow cooked garlic cloves in oil for the best result
- Shimeji mushrooms: Firm texture and nutty taste. Choose tightly packed small clusters with no slime
- Soy sauce: Main umami puncher in the adobo. Look for naturally brewed soy without additives
- White vinegar: Adds sharper acidity and brightness. Try to use distilled for clarity and clean taste
- Garlic: Essentials for both adobo and béchamel. Go for plump cloves with no sprouting
- Black peppercorns: Freshly crushed boost the aromatic kick. Buy whole peppercorns and crush as needed
- Wild mushrooms: For earthy flavor and meaty texture. Use a mix like shiitake king oyster or chanterelle
- Unsalted butter: The silkiness in béchamel. Choose European style for best flavor
- Plain flour: Helps thicken the béchamel. Sift for lump free mixing
- Milk: Creaminess for the béchamel. Whole milk gives the richest result
- Salt and pepper: Core seasonings. Always taste and adjust at the end
- Egg: Acts as the glue for breading. Use fresh large eggs for easiest dipping
- Breadcrumbs: The key for perfect crunch. Use Japanese panko for extra crisp croquettes
- Oil for frying: Clean neutral taste is best. Sunflower or grapeseed holds up well to heat
Step-by-Step Instructions
- Prepare the Pickling Liquid:
- Bring cane sugar, white wine vinegar, and water to a boil over medium heat. Stir until sugar is dissolved completely and the brine looks clear. Allow to cool completely before moving to the next step as this ensures your mushrooms do not overcook when pickling.
- Pickle the Shimeji Mushrooms:
- Measure 175 ml of the now cooled brine. Combine with sherry vinegar and confit garlic. Add cleaned shimeji mushrooms. Seal the mixture in a sterilized jar or container and let it sit out at room temperature for about two hours. This slow infusion lets each mushroom absorb the layers of sweet, sharp, and garlicky notes.
- Mix the Adobo Base:
- Combine soy sauce, white vinegar, fresh garlic cloves, and whole black peppercorns in a bowl. You want to crush the garlic gently to release more aroma. Let rest so flavors mingle.
- Sauté the Wild Mushrooms:
- Wipe or brush mushrooms clean to avoid sogginess. Slice as needed. Add to a hot dry skillet and cook without adding oil at first to drive off some moisture. Stir and cook until the mushrooms are dusky golden and their juices mostly evaporated. This step concentrates the earthy flavors.
- Simmer with Adobo Sauce:
- Pour in 120 ml of the adobo mix. Stir so every bit of mushroom is coated generously. Continue simmering until the sauce thickens and nearly clings to the mushrooms. Take off the heat and let the mixture come to room temperature before continuing.
- Make the Garlic Béchamel:
- In a small saucepan, melt butter over medium heat. Add the minced garlic and stir delicately for about a minute to soften without browning. Add flour and cook for another two minutes, stirring, to form a pale roux. Gradually and patiently whisk in milk a splash at a time, making sure each addition is absorbed before the next to prevent lumps. Cook until the béchamel is thick enough to coat the back of your spoon. Taste for salt and pepper.
- Combine Mixtures:
- Once both filling components have cooled, fold them together in a large bowl. Blend thoroughly so every mouthful gets a bit of béchamel and mushroom. If the mix feels too soft, chill in the fridge for half an hour to firm up for shaping.
- Shape the Croquettes:
- With damp hands, take small scoops of the chilled mix and roll them into balls or oval logs about the size of a golf ball. Be gentle so they do not crack.
- Bread the Croquettes:
- Prepare three bowls for assembly: one with beaten egg and one with plenty of panko breadcrumbs. Dip each croquette first into the egg to coat, then roll gently in breadcrumbs for an even layer that covers all sides.
- Fry Until Golden:
- Pour oil into a deep fryer or large heavy pan and heat to 175 Celsius. Drop croquettes in a few at a time, being careful not to crowd the pan Will keep the temperature steady and ensure crispness Fry for around four to five minutes or until each croquette is a deep golden brown with a crunchy shell. Remove with a slotted spoon and drain on layers of paper towel until ready to serve.
- Garnish and Plate:
- Top each croquette with a pickled shimeji mushroom right before serving. The acidic mushroom provides a welcome pop and balances the creamy filling
My personal favorite trick is to use extra confit garlic in the béchamel for a sweeter, rounder garlic hit. Every year my family gathers to roll croquettes together, which always ends up in a playful flour fight and stories about my grandmother’s kitchen.
Storage Tips
Let cooked croquettes cool completely before storing. Keep them in a sealed container lined with paper towels to absorb excess moisture. You can freeze uncooked croquettes on a baking tray and transfer to a bag once hard. Reheat directly from frozen in the oven until hot and crisp for a quick snack or appetizer.
Ingredient Substitutions
If shimeji mushrooms are unavailable, swap in beech or enoki mushrooms for pickling. For the wild mushroom mix, button mushrooms work in a pinch though the overall flavor will be milder. Almond milk and vegan butter can easily substitute for a dairyfree version—just thicken the béchamel a bit more.
Serving Suggestions
Serve these croquettes as party finger food with spicy aioli or smoky tomato sauce for dipping. They are also excellent alongside a green herb salad with citrus vinaigrette for balance. For an elegant starter, arrange on a platter with extra pickled shimeji and a drizzle of good olive oil.
Cultural and Historical Context
Croquettes are a beloved Spanish tapa and have traveled across continents—taking on new flavors in the Philippines and elsewhere. This version draws inspiration from both Spanish adobo and Filipino style pickling, merging earthy and tangy tastes thanks to the global journey of mushrooms and preservation techniques.
This recipe is a labor of love but always brings everyone to the table. Each crunchy bite sparks a memory of big family gatherings in my kitchen and the laughter that comes with messy hands and good food.
Recipe Q&A
- → What mushrooms work best in the filling?
A mix of wild mushrooms adds depth, but cremini, shiitake, or oyster mushrooms also bring excellent flavor.
- → How do I ensure the béchamel is smooth?
Gradually whisk the milk into the roux, stirring constantly, to avoid lumps and achieve a silky texture.
- → How long should the mushroom mixture cool before shaping?
Cool the mix in the refrigerator until firm enough to shape—usually about 30 minutes is sufficient.
- → Can croquettes be made ahead of time?
Yes, shape and bread them in advance. Refrigerate or freeze, then fry just before serving for best crispness.
- → What’s the ideal oil temperature for frying?
Heat oil to 175°C—this ensures a golden, crunchy exterior without excess absorption.