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Croquetas de Setas

Crispy Spanish croquettes filled with a rich, creamy mushroom bechamel. Fried until golden brown and served warm as tapas.

55 minMediumServes 4380 cal/serving

SpanishAppetizerStovetopVegetarianHalal-friendlyNut-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 lb wild mushrooms, finely chopped
  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp ground nutmeg
  • 1 tsp fine salt
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1 cup olive oil

Instructions

  1. 1

    Melt 4 tbsp unsalted butter in a saucepan over medium heat, add 1 small finely diced yellow onion, and cook until translucent.

  2. 2

    Add 1 lb finely chopped wild mushrooms and cook for 8 minutes until all moisture evaporates.

  3. 3

    Stir in 1/2 cup all-purpose flour and cook for 2 minutes to eliminate raw flour taste.

  4. 4

    Slowly whisk in 2 cups whole milk, adding 1/4 tsp ground nutmeg and 1 tsp fine salt, cooking until a thick bechamel forms.

  5. 5

    Pour dough into a dish, cover surface with plastic wrap, and chill in refrigerator for 4 hours.

  6. 6

    Shape chilled dough into small logs, dip into 2 beaten large eggs, and coat thoroughly with 1 cup breadcrumbs.

  7. 7

    Heat 1 cup olive oil in a skillet to 350F and fry croquettes for 3 minutes until golden brown.

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Questions

What is Croquetas de Setas?

Crispy Spanish croquettes filled with a rich, creamy mushroom bechamel. Fried until golden brown and served warm as tapas. This reference files it under Spanish appetizer: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Croquetas de Setas take?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 5, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Croquetas de Setas?

For Croquetas de Setas, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Can I skip chilling the dough for Croquetas de Setas?

Step 5 reads: "Pour dough into a dish, cover surface with plastic wrap, and chill in refrigerator for 4 hours." Not without a cost. The rest in step 5 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Can I make Croquetas de Setas gluten-free?

Yes. The gluten in Croquetas de Setas is 1/2 cup all-purpose flour, 1 cup breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Which part of Croquetas de Setas can be done ahead?

Everything up to step 5. Step 5 is a built-in pause of 4 hours: "Pour dough into a dish, cover surface with plastic wrap, and chill in refrigerator for 4 hours." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

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