Mushroom Croquettes

Instructions

1. Prepare the mushrooms
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute. Add the finely chopped mushrooms, increase heat to medium-high, and cook until all moisture has evaporated and mushrooms are golden brown, about 8-10 minutes. Season with salt, pepper, and thyme leaves. Transfer to a bowl and set aside.
2. Make the béchamel base
   In the same pan, melt the butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2-3 minutes to make a roux. Gradually add the warm milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes. Add nutmeg and Parmesan cheese, stirring until cheese is melted and incorporated.
3. Create the croquette mixture
   Fold the cooked mushroom mixture into the béchamel sauce until well combined. Taste and adjust seasoning as needed. Transfer to a shallow dish, cover with plastic wrap directly touching the surface (to prevent skin formation), and refrigerate for at least 2 hours or overnight until firm.
4. Shape the croquettes
   Once chilled and firm, scoop about 2 tablespoons of the mixture and shape into cylinders or ovals about 3 inches long. Place shaped croquettes on a baking sheet lined with parchment paper. If the mixture becomes too soft to handle, return it to the refrigerator for 30 minutes.
5. Bread the croquettes
   Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each croquette first in flour, then dip in beaten egg, and finally coat with breadcrumbs, ensuring they are completely covered. Place breaded croquettes back on the baking sheet.
6. Chill before frying
   Refrigerate the breaded croquettes for at least 30 minutes. This helps them maintain their shape during frying and ensures the coating adheres properly to the filling.
7. Fry the croquettes
   Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Fry the croquettes in batches, being careful not to overcrowd the pot, until golden brown and crispy, about 2-3 minutes. Transfer to a plate lined with paper towels to drain excess oil.
8. Serve
   Arrange the croquettes on a serving platter while still hot. Garnish with fresh thyme leaves if desired. Serve immediately as an appetizer or tapa with aioli, garlic mayonnaise, or a simple lemon wedge on the side.