Mushroom cream croquettes are a decadent, melt-in-your-mouth dish that combines the earthy flavor of mushrooms with a rich, creamy béchamel filling. Encased in a golden, crispy breading, these croquettes are the perfect appetizer, snack, or side dish to elevate any meal. Popular in European and Japanese cuisines, croquettes offer an irresistible contrast of textures—crispy on the outside and luxuriously smooth inside. Whether served as a treat for guests or a cozy comfort food, this recipe brings restaurant-quality croquettes to your kitchen with step-by-step guidance.
Why You’ll Love This Recipe
- Combines the rich, creamy filling of a béchamel sauce with the earthy taste of mushrooms.
- Features a perfectly crisp, golden breaded exterior that contrasts beautifully with the soft interior.
- Can be made ahead of time, making it ideal for parties or meal prep.
- Versatile—serve as an appetizer, snack, or side dish for various occasions.
- Offers a customizable base to incorporate additional flavors, such as cheese or herbs.
- A fun cooking project that results in restaurant-quality croquettes.
- Perfectly balances elegance and comfort food, making it universally appealing.
Preparation Time and Servings
- Prep time: 40 minutes
- Cook time: 20 minutes
- Chilling time: 1 hour
- Total time: 2 hours
- Yield: 10–12 croquettes
- Serving size: 2 croquettes
Nutritional Information (per serving)
- Calories: 220
- Carbohydrates: 20g
- Protein: 5g
- Fat: 14g
- Fiber: 1g
- Sugar: 2g
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 cup mushrooms, finely chopped (button, cremini, or shiitake)
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh parsley (optional)
For the Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko or regular)
- Oil for frying (vegetable or canola)
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Step-by-Step Instructions
1. Prepare the Filling
- Heat butter in a skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the chopped mushrooms and cook until softened and any liquid has evaporated, about 5 minutes.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the milk, stirring constantly to form a smooth mixture. Add the heavy cream and cook until the mixture thickens, about 3–4 minutes.
- Season with salt, black pepper, and nutmeg (if using). Stir in fresh parsley for added flavor. Remove from heat and let cool slightly.
2. Chill the Mixture
- Transfer the filling to a shallow dish, spreading it evenly. Cover with plastic wrap and refrigerate for at least 1 hour or until firm enough to shape.
3. Shape the Croquettes
- Once chilled, divide the filling into 10–12 equal portions. Shape each portion into a cylinder or oval about 2 inches long. Place the shaped croquettes on a tray and refrigerate for another 15–20 minutes to firm up.
4. Coat the Croquettes
- Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each croquette in flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. Press gently to ensure the coating adheres.
5. Fry the Croquettes
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry the croquettes in batches, 2–3 at a time, to avoid overcrowding. Cook for 2–3 minutes per side or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
6. Serve and Enjoy
- Serve the croquettes hot, garnished with fresh parsley and grated Parmesan if desired. Pair with a dipping sauce, such as aioli or garlic cream sauce.
Ingredient Background
- Mushrooms: The star ingredient, mushrooms bring an earthy, umami-rich flavor to the croquettes. Choose fresh button, cremini, or shiitake mushrooms for the best results.
- Béchamel Sauce: A classic French white sauce made with butter, flour, and milk forms the creamy base of the filling.
- Breadcrumbs: Panko breadcrumbs create a light, crispy coating, but regular breadcrumbs work well for a denser crunch.
- Nutmeg: Traditionally added to béchamel sauce, nutmeg enhances the creaminess with a subtle warmth.
Technique Tips
- Use a nonstick skillet to prevent the béchamel mixture from sticking as it thickens.
- Cool the filling completely before shaping to make it easier to handle and prevent it from falling apart.
- Double-coat the croquettes by dipping them twice in egg and breadcrumbs for an extra-crispy crust.
- Maintain oil temperature between 350°F and 375°F for even frying and to avoid greasy croquettes.
- Drain the croquettes on paper towels immediately after frying to keep them crisp.
Alternative Presentation Ideas
- Serve the croquettes as part of a tapas platter alongside olives, cured meats, and cheeses.
- Create bite-sized croquettes for cocktail parties, secured with toothpicks for easy handling.
- Stack croquettes on a bed of mixed greens for a modern appetizer presentation.
- Pair with a rich mushroom sauce or creamy truffle dip for an elevated dining experience.
Additional Tips for Success
- Add grated Parmesan or Gruyère cheese to the filling for a richer flavor.
- To save time, make the filling a day in advance and refrigerate it until ready to shape.
- Experiment with different mushroom varieties, such as porcini or portobello, for unique flavors.
- If the filling is too soft, mix in a tablespoon of breadcrumbs to help it hold its shape.
Recipe Variations
- Cheese-Stuffed Croquettes: Insert a small cube of mozzarella or Brie into the center of each croquette for a gooey surprise.
- Vegetable Blend: Combine mushrooms with finely chopped spinach, leeks, or zucchini for a veggie-packed twist.
- Herb-Infused: Add chopped thyme, rosemary, or chives to the filling for a fragrant flavor boost.
- Gluten-Free Croquettes: Use gluten-free flour and breadcrumbs to accommodate dietary needs.
Freezing and Storage
- Freezing Before Frying: Arrange shaped and breaded croquettes on a baking sheet and freeze until firm. Transfer to a freezer-safe container and store for up to 2 months. Fry directly from frozen, adding 1–2 minutes to the cooking time.
- Freezing After Frying: Allow croquettes to cool completely, then freeze in an airtight container. Reheat in a 375°F oven until warmed through and crispy.
- Refrigeration: Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.
Healthier Twist Ideas
- Bake the croquettes at 400°F for 15–20 minutes, flipping halfway, instead of frying to reduce calories.
- Use low-fat milk and cream in the béchamel sauce for a lighter filling.
- Incorporate finely chopped vegetables like carrots or peas for added nutrients.
- Substitute butter with olive oil in the filling for a healthier fat option.
Serving Suggestions for Events
- Dinner Parties: Serve alongside a crisp white wine like Chardonnay or Sauvignon Blanc.
- Holiday Gatherings: Pair with cranberry sauce or mushroom gravy for a festive twist.
- Casual Snacking: Serve with ketchup or mustard for a simple, kid-friendly treat.
- Elegant Appetizers: Accompany with a dollop of truffle aioli for upscale entertaining.
Special Equipment
- Nonstick skillet for preparing the béchamel mixture
- Shallow dishes for the breading station
- Deep skillet or pot for frying
- Slotted spoon for safely removing croquettes from hot oil
Frequently Asked Questions
- Can I make the croquettes ahead of time?
Yes! Prepare the filling and shape the croquettes in advance. Refrigerate for up to 24 hours before frying. - How can I make the croquettes vegetarian?
This recipe is already vegetarian-friendly, but ensure your breadcrumbs and other ingredients are free of animal-derived additives. - What dipping sauces pair well with croquettes?
Try garlic aioli, truffle mayo, sour cream, or a spicy tomato sauce for complementary flavors. - Can I use frozen mushrooms?
Fresh mushrooms are best, but frozen can work if thawed and drained thoroughly to remove excess moisture. - Why did my croquettes fall apart while frying?
Ensure the filling is chilled and firm before breading, and avoid overcrowding the pan to maintain consistent oil temperature. - Can I air fry the croquettes?
Yes, air fry at 375°F for 12–15 minutes, flipping halfway through, for a healthier alternative to deep frying. - What’s the best oil for frying?
Use neutral oils with high smoke points, such as vegetable, canola, or sunflower oil. - Can I make these gluten-free?
Substitute the flour and breadcrumbs with gluten-free alternatives for a gluten-free version.
Conclusion
Mushroom cream croquettes are the ultimate indulgence, blending creamy, earthy, and crispy textures into a delightful bite. This recipe delivers a restaurant-quality dish that’s perfect for any occasion, from elegant dinner parties to cozy nights at home. With a versatile filling and endless customization options, you can make these croquettes uniquely your own. Whether fried to golden perfection or baked for a healthier twist, these croquettes are guaranteed to impress with their irresistible flavor and satisfying crunch.
Print
Mushroom Cream Croquette
- Total Time: 2 hours
- Yield: 10–12 croquettes 1x
Ingredients
Scale
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 cup mushrooms, finely chopped (button, cremini, or shiitake)
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh parsley (optional)
For the Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko or regular)
- Oil for frying (vegetable or canola)
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
1. Prepare the Filling
- Heat butter in a skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the chopped mushrooms and cook until softened and any liquid has evaporated, about 5 minutes.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the milk, stirring constantly to form a smooth mixture. Add the heavy cream and cook until the mixture thickens, about 3–4 minutes.
- Season with salt, black pepper, and nutmeg (if using). Stir in fresh parsley for added flavor. Remove from heat and let cool slightly.
2. Chill the Mixture
- Transfer the filling to a shallow dish, spreading it evenly. Cover with plastic wrap and refrigerate for at least 1 hour or until firm enough to shape.
3. Shape the Croquettes
- Once chilled, divide the filling into 10–12 equal portions. Shape each portion into a cylinder or oval about 2 inches long. Place the shaped croquettes on a tray and refrigerate for another 15–20 minutes to firm up.
4. Coat the Croquettes
- Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each croquette in flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. Press gently to ensure the coating adheres.
5. Fry the Croquettes
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry the croquettes in batches, 2–3 at a time, to avoid overcrowding. Cook for 2–3 minutes per side or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
6. Serve and Enjoy
- Serve the croquettes hot, garnished with fresh parsley and grated Parmesan if desired. Pair with a dipping sauce, such as aioli or garlic cream sauce.
- Prep Time: 40 minutes
- Chill time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 croquettes
- Calories: 220
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g