Adobo Mushroom Croquettes Fried (Print View)
Crisp mushroom croquettes with creamy béchamel and tangy pickled shimeji, perfect for a flavorful appetizer.
# What You'll Need:
→ Pickled shimeji mushroom
01 -
175 ml cane sugar
02 -
175 ml white wine vinegar
03 -
350 ml water
04 -
120 ml sherry vinegar
05 -
2 cloves confit garlic
06 -
150 g shimeji mushrooms, stems removed
→ Filling
07 -
80 ml soy sauce
08 -
80 ml white vinegar
09 -
3 garlic cloves
10 -
1 tablespoon black peppercorns
11 -
200 g mixed wild mushrooms
→ Garlic béchamel
12 -
30 g unsalted butter
13 -
2 garlic cloves, minced
14 -
2 tablespoons plain flour
15 -
240 ml milk
16 -
Salt
17 -
Black pepper
→ Coating & Frying
18 -
1 egg, beaten
19 -
Breadcrumbs
20 -
Oil, for deep-frying
# Directions:
01 -
In a saucepan, combine cane sugar, white wine vinegar, and water. Bring to a boil, stirring continuously until the sugar dissolves. Remove from the heat and let the mixture cool.
02 -
When the pickling liquid is cool, measure 175 ml and mix with sherry vinegar, confit garlic, and shimeji mushrooms. Transfer to a sterilised container, seal, and allow to pickle at room temperature for 2 hours.
03 -
In a bowl, mix soy sauce, white vinegar, garlic cloves, and black peppercorns until well combined.
04 -
Heat a pan over medium heat and sauté mixed wild mushrooms until browned and all moisture is released.
05 -
Pour 120 ml adobo sauce over the sautéed mushrooms. Stir to coat, then cook until the liquid reduces and mixture thickens. Set aside to cool.
06 -
In a saucepan, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not coloured.
07 -
Stir in the plain flour and cook for 2 minutes, stirring constantly to eliminate raw flour flavour.
08 -
Gradually whisk in milk, stirring to prevent lumps. Cook while stirring until the sauce thickens enough to coat a spoon. Season with salt and black pepper.
09 -
Fold the cooled mushroom mixture into the garlic béchamel until fully incorporated. If too soft to shape, refrigerate until firm.
10 -
Once the mixture is sufficiently cool and malleable, shape into small balls or classic croquette forms.
11 -
Dip each shaped croquette into beaten egg, then roll in breadcrumbs to ensure an even coating.
12 -
Heat oil in a deep fryer or large pan to 175°C. Fry croquettes in batches for 4–5 minutes until golden brown and crisp.
13 -
Drain croquettes on paper towels to remove excess oil, and serve topped with a pickled shimeji mushroom.
# Notes:
01 -
Chilling the mushroom béchamel mixture before shaping ensures croquettes hold their form during frying.