Whew! Finally Christmas week is almost over. Don’t get me wrong. I love the season of giving and sharing but with the hosting of numerous dinner parties at home, it has certainly taken a toll on me. 2018 is just a couple of days away and all I’ll be doing is to sit back, relax and let the restaurant chefs work their magic.
Okay, let’s talk about NYE. If you are planning on entertaining on that day, these Mushroom Croquettes would make an excellent cocktail appetizer. You could make them a few days ahead and store them in the freezer. Simply thaw for 20 minutes before cooking them in hot oil for a couple minutes. Keep them warm in the oven until you are ready to serve.
Making New Year’s resolution has always been a tradition all over the world. It is the perfect opportunity for those who want to re-evaluate their life choices and goals.
Well, my 2018 resolutions are:
• Learn how to reduce stress (yes, one of the biggest killers out there)
• Get more quality sleep (at least 8 hours)
• Start writing a journal
• Stick to the good healthy habits I’ve developed
Well, I hope to be able to accomplish at least two of the above. What’s yours? Anyhow, I wish all of you a very Happy New year ahead – may it be filled with whatever your heart desires!
2 punnets (approx. 500 g) brown button mushrooms – chopped finely or processed in food processor
6 tbsp 90 g) unsalted butter
1 medium yellow onion – diced finely
1 dried shitake mushroom – grated (optional)
A pinch of ground nutmeg
1 tbsp all-purpose flour
¼ cup (60 ml) mushroom / vegetable stock
¼ cup (60 ml) milk
¼ tsp salt
¼ tsp black pepper
4 cups cooking oil
2 large eggs – beaten
½ cup all-purpose flour
½ cup fine breadcrumbs
makes about 20 x 2-inch sized croquettes
Chop the mushroom finely or you could pulse them in a food processor.
Grate the dried mushroom into the chopped mushroom and set aside.
Melt butter in a large skillet or pan.
Add in diced onions and nutmeg. Cook until soften, about 3 minutes.
Pour in chopped mushroom, season with black pepper and salt. Continue to cook until softened.
Add in flour and mix for 1 minute.
Slowly add in milk, vegetable stock and stir well.
Cook until the mixture thickens. Taste and adjust with more seasoning if necessary. The texture should be thick not clumpy. If it gets clumpy, add in a little more water.
Transfer into a shallow plate and allow to cool for 30 minutes before chilling in the fridge at least 6 hours or overnight.
Remove from fridge and scoop a spoon of the mushroom mixture and roll it into a round ball.
Roll it in flour, dip in the egg and coat with breadcrumbs. Set it on a tray. Repeat with the rest.
At this point, you could choose to freeze them up to a week or refrigerate if using on the same day.
Fill a deep pot with cooking oil over medium heat (approx. 160°C). Insert a wooden chopstick in the centre of the pot and if it bubbles around the chopstick, it is ready. If the oil is smoking, it is too hot, turn down the heat before adding in the croquettes.
Fry for about 1 – 2 mins, stirring them around to make sure they are evenly browned.
Drain on paper towel and serve immediately. Alternatively, you could keep them in a warm oven.