Mushroom Croquetas
A delicious Spanish tapa made with mushrooms and a creamy bechamel sauce.
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- •1 Oniondiced
- •200 g Button mushroomsdiced
- •120 g Butter
- •120 g Flour
- •1 L Milkroom temperature
- •Saltto taste
- •Parsley(optional)chopped
- •2 Eggsbeaten
- •Breadcrumbs
- •Olive oilfor frying
- 1
Dice the onion and mushrooms.
5 min
- 2
Weigh out flour and butter, about 120g each.
2 min
- 3
Saute onions in butter until soft.
5 min
- 4
Add mushrooms in batches, cook until moisture is gone.
10 min
- 5
Add remaining butter, then gradually add flour to make a roux.
5 min
- 6
Slowly add milk to the roux, stirring constantly.
10 min
- 7
Season with salt, blend for a smoother consistency.
5 min
- 8
Add parsley, pour mixture into trays to cool.
5 min
- 9
Roll mixture into croquettes, coat with flour, egg, and breadcrumbs.
10 min
- 10
Freeze croquettes to firm up before frying.
30 min
- 11
Fry croquettes in hot oil until golden brown.
10 min
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Pizza
Any style of pizza