Mushroom Croquettes Recipe

Recipe for Mushroom Croquettes. Step by step recipe. Perfect appetizer and also perfect for evening after school snack with tea.

I fell in love with Julia Child during my early years in America. When my son was an infant, he had a terrible issue with acid reflux at night and he would sleep only on my shoulders. I had to sit straight for hours with him on the couch so he would sleep. It would be way past midnight and I was wide awake on the couch. It was “sleepless in Lajolla” days. The only thing I could see on TV without audio at that time of the night and still understand was cooking shows. To my luck, PBS would do a marathon night everyday of “French Chef with Julia”. The moment I stumbled upon her, it was love at first sight. I just loved her. I so loved her that I started Tivo-ing and got myself a headset that could be connected to the TV. So Julia gave me company every night. She was so knowledgeable, funny, silly and so so nice to watch. Then I gifted myself the magnanimous book “Mastering the art of french cooking” . This recipe from the book is one of our family favorites. The mushroom croquettes are so crispy on the outside and so creamy on the inside. I get the oohs and aahs after friends taste this recipe. Here is how to do it. Note: There are a lot of steps involved in this recipe. So plan ahead! I have adapted this recipe based on the original croquettes from the book.

Veggie Prep Heat a teaspoon of butter and add in finely chopped mushroom and salt.

Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk.

Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.

Remove from heat and add in a egg yolk.

Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce.

Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg. I use a micro-plane zester to zest nutmeg. Do not add too much nutmeg as it will over power the sauce.

Add in the sauteed mushroom. Mix well to combine.

Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate. I just run a couple of old bread in the mixie to make my own fresh bread crumbs.

Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square. Be gentle. The mixture will be very soft.

Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.

Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.

Gently shape the ball and arrange on a plate.

Note: At this stage the croquettes can be refrigerated and deep fried later whenever required.

Deep Frying Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.

Drain on paper towels.

Serve immediately. Croquettes need to be served piping hot!

For the veggie

• 200 grams button mushroom
• 1 teaspoon butter
• 1/2 teaspoon salt

For the sauce / filling

• 1/4 cup all purpose flour (maida)
• 3/4 cup milk
• 1 egg yolk
• 1/4 teaspoon black pepper powder
• pinch of nutmeg
• 1 tablespoon butter
• 1 teaspoon butter for coating the plate

Coating in flour and crumbs

• 1/2 cup all purpose flour (maida)
• 1 egg white (whisked well)
• 1 cup bread crumbs
• 500 ml sunflower oil / vegetable oil for deep frying

Veggie Prep

1. Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling

1. Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.
2. Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.
3. Add in the sauteed mushroom. Mix well to combine.
4. Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

1. Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.
2. Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.
3. Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.
4. Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.
5. Gently shape the ball and arrange on a plate.

Deep Frying

1. Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.
2. Drain on paper towels. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: French

For the veggie

• 200 grams button mushroom
• 1 teaspoon butter
• 1/2 teaspoon salt

For the sauce / filling

• 1/4 cup all purpose flour (maida)
• 3/4 cup milk
• 1 egg yolk
• 1/4 teaspoon black pepper powder
• pinch of nutmeg
• 1 tablespoon butter
• 1 teaspoon butter for coating the plate

Coating in flour and crumbs

• 1/2 cup all purpose flour (maida)
• 1 egg white (whisked well)
• 1 cup bread crumbs
• 500 ml sunflower oil / vegetable oil for deep frying

Veggie Prep

1. Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling

1. Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.
2. Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.
3. Add in the sauteed mushroom. Mix well to combine.
4. Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

1. Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.
2. Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.
3. Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.
4. Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.
5. Gently shape the ball and arrange on a plate.

Deep Frying

1. Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.
2. Drain on paper towels. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: French

Find it online : https://www.kannammacooks.com/mushroom-croquettes-recipe/

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

This vadai is a slight variation from the traditional paruppu vadai. In this recipe, the batter is ground a little smooth than the traditional vadai batter and its dropped in oil in small random sized pieces. As the pieces are small, it gets crisp all over and has a very nice crunch in each bite. The nice ratio of korak-morak as we call it. My son loved this so much at a family get together recently. In Tamilnadu we get a special dal for making vadai called as vadai paruppu. Its a little bigger than chana dal and it crisps beautifully. If you cannot get hold of vadai paruppu, you can use the regular chana dal. I have used chana dal today for this recipe.

Soak the chana dal in water for 2 hours. Do not soak longer than that or the vadai will consume a lot of oil while frying.

Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt. Rock salt tastes well for this recipe. Use about 2-3 tablespoon of water while grinding. You should grind the batter to a very slightly coarse paste.

To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.

Adding lots of onions and coriander leaves adds flavour to the vadai. So be generous with the veggies. Mix well and check for seasoning. Add extra salt if necessary.

Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil. No need to shape the vadais. Just drop it in oil in random shapes. But make sure you are dropping small pieces. The vadai will be very crispy and crunchy as its small.

Cook the vadai until golden brown. Drain on paper towel.

Serve hot as an accompaniment for lunch with rice or as a snack for tea time in the evening. Note: The ground batter can be stored in the refrigerator and used within a day. Bring the vadai batter to room temperature before frying. If the vadai batter is very runny, add a teaspoon of chickpea flour (besan) to adjust the consistency.

• 1.5 cups chana dal
• 1 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1/4 cup finely chopped coriander leaves
• 1/4 cup finely chopped mint leaves
• 5 green chillies, finely chopped
• 1 inch ginger, finely minced
• 500 ml vegetable oil / sunflower oil for deep frying

1. Soak the chana dal in water for 2 hours.
2. Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt.
3. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.
4. Mix well and check for seasoning.
5. Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil.
6. Cook the vadai until golden brown. Drain on paper towel.
7. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu