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Mushroom Croquetas

Smoked Paprika - Mushroom Croquetas

What is it that Croquetas have that makes Spain adore them? I’m unsure but, as a friend of mine would say, everything that is fried is great. Quite often have I heard that a couple of croquetas with some salad on the side make a light dinner. Not sure what is light about it, but they definitely make a great dinner.

Croquetas are usually a thick flavoured béchamel, buttered in egg and breadcrumbs, and deep fried. In this recipe I have prepared a basic veggie version with mushrooms, which I hope you’re gonna love.

Making croquetas is not the easiest thing. It takes some time to master them. But the effort is worth it! Here are some tips:

  • Ensure to leave plenty of time (e.g. overnight) for the béchamel to thicken in the fridge.
  • Don’t use mushrooms (or other veggies) if they still contain lots of water.
  • Fry with oil that is well hot but not too hot, since it will burn them and leave the inside cold.
  • Don’t give up.


Mushroom Croquetas

A classic in Spanish cuisine


  • 1 small onion
  • 1 garlic clove
  • 250 g mushrooms
  • 1.5 tbs olive oil
  • 1.5 tsp sea salt
  • 60 g butter
  • 60 g sauce/plain flour
  • 600 ml whole milk
  • 1/2 tsp nutmeg


  • 2-3 free range eggs
  • 250 g (roughly) breadcrumbs


  1. Peel and finely chop the onion and the garlic. Clean and finely chop the mushrooms.

  2. Bring a frying pan to medium heat and add the olive oil. Once hot, fry the garlic for 20-30 seconds and then add the onion. Add ½ tsp salt and leave to fry until well soft.

  3. Add the mushrooms and another ½ tsp salt. Fry until mushrooms are well cooked and no water is remaining. If necessary, turn the heat up to eliminate water. Set aside to cool down.

  4. Place a pot over medium heat and add the butter. Once it is melted, add the flour and use a whisk to stir.

  5. Keep stirring until the flour is well toasted. Then start adding the milk, whilst stirring – allowing it to dissolve the flour –. Add ½ tsp salt, the nutmeg and bring to boil under constant stirring. Mix in the mushrooms.

  6. Pour béchamel and mushroom mixture into a glass bowl. Leave to cool down to room temperature, cover with stretch film and leave in fridge overnight.


  1. Prepare two bowls, one with 2-3 well beaten eggs and another one with breadcrumbs.

  2. Use a spoon to take a good portion of the béchamel mix prepared the day before. Give it a round/rectangular shape.

  3. Dip portion into breadcrumbs first, quickly into the egg and then finish with breadcrumbs again. Set aside on a plate. Repeat to create roughly 16 croquetas.

  4. Ideally, leave plate with croquetas for another 10-20 minutes to cool down in the fridge.

  5. Pour sunflower oil in a medium-sized frying pan and bring to medium-high heat. It should be enough oil to cover half of the croquetas. Once well hot, fry just a few croquetas at a time, turning them as they get brown on one side.

  6. Once fried, take croquetas out of the frying pan and place over a plate with kitchen towel to take away excess oil.

You can freeze the croquetas just before frying. To defreeze, fry immediately in medium hot oil.

This post first appeared on Smoked Paprika, please read the originial post: here

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Mushroom Croquetas


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