The champignon mushroom croquettes are delightful vegetarian patties with a gooey center that will win you over at the first bite. I bought some mushrooms and decided to cook them this way, making mushroom croquettes that are crispy on the outside and soft and gooey inside. I fried them, but you can easily bake them in the oven or air fryer, spraying them first with a little oil, they will literally be gone in no time, blend everything together and form the patties! Perfect as an appetizer, side dish, or main course, these mushroom croquettes will win everyone over, with a little trick to make an egg-free super crispy batter and with a secret ingredient that will make them special. I also served these little croquettes with a delicious and light yogurt sauce, it’s a wonder!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Air Fryer, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz champignon mushrooms (already cleaned)
- 3.5 oz scamorza
- 2/3 cup breadcrumbs
- 1.75 oz grated Parmesan
- 2 eggs
- 2 tbsp extra virgin olive oil
- 1 sprig parsley
- 1 clove garlic
- to taste salt
- to taste black pepper
- 2/3 cup all-purpose flour
- 1/3 cup water
- to taste breadcrumbs
Steps
The mushroom croquettes are super easy and quick to prepare, first remove the mushroom roots, clean them with a kitchen paper and slice them.
Pour the extra virgin olive oil into a pan and sauté the chopped garlic and parsley stems, add the mushrooms, season with salt and pepper, and let them sauté for 5 minutes, stirring occasionally.
Put the cooked and well-drained mushrooms (do not throw away the mushroom liquid, we will need it later, trick :D) into a food processor, add the eggs, parsley, breadcrumbs, grated Parmesan, and blend everything until you get a fairly homogeneous mixture.
Prepare the batter by mixing water and flour, I replaced some of the water with the mushroom liquid by filtering it first, so the batter will be super tasty!
Take a spoonful of the mixture, place a small piece of cheese in the center, close it and form the croquettes, quickly pass them through the batter and then in breadcrumbs.
The mushroom croquettes are ready for cooking, you can fry them in hot seed oil over medium heat until golden, or in an air fryer at 375°F for 15 minutes or in a preheated oven at 400°F for 20 minutes, spraying them first with some oil.
Tips:
The mushroom croquettes keep at room temperature for a few hours or in the fridge for a couple of days. If you prefer, you can also leave out the cheese filling. You can also use other types of mushrooms like pleurotus, small button mushrooms, or mixed mushrooms. For the batter, as mentioned above, I replaced some of the water (25 g), with the same weight of mushroom juice. The patties should not be completely immersed in the batter; just spread it with your hands.
More recipes with mushrooms HERE
