Mushroom Croquettes
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 20 x 2 inch sized croquettes
  • 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
  • Coating:
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup fine breadcrumbs
  1. Chop the mushroom finely or you could pulse them in a food processor.
  2. Grate the dried mushroom into the chopped mushroom and set aside.
  3. Melt butter in a large skillet or pan.
  4. Add in diced onions and nutmeg. Cook until soften, about 3 minutes.
  5. Pour in chopped mushroom, season with black pepper and salt. Continue to cook until softened.
  6. Add in flour and mix for 1 minute.
  7. Slowly add in milk, vegetable stock and stir well.
  8. 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.
  9. Transfer into a shallow plate and allow to cool for 30 minutes before chilling in the fridge at least 6 hours or overnight.
  10. Remove from fridge and scoop a spoon of the mushroom mixture and roll it into a round ball.
  11. Roll it in flour, dip in the egg and coat with breadcrumbs. Set it on a tray. Repeat with the rest.
  12. At this point, you could choose to freeze them up to a week or refrigerate if using on the same day.
  13. 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.
  14. Fry for about 1 – 2 mins, stirring them around to make sure they are evenly browned.
  15. Drain on paper towel and serve immediately. Alternatively, you could keep them in a warm oven.
Recipe by Bear Naked Food at