Mushrooms and nuts vegan croquettes

Mushroom and walnut croquettes
Mushroom and walnut croquettes

Croquettes are one of the most versatile and delicious entrees that exist, since they can be made from a thousand different fillings and all are spectacular. This is due, in part, to the irresistible combination between the creamy texture of its interior, and the crispy, golden layer that forms its exterior.

These croquettes have as main ingredient the 'mushroom of Paris', name that formerly received the champiñón by the fact of beginning to use in Paris at the beginning of the XX century.

Mushrooms and walnuts make these croquettes a delight rich in lecithin , polyphenols , omega 6 , omega 9 and, especially, omega 3 ; vitamins E and group B ( B1 , B2 , B3 and B6 ), calcium , copper , magnesium , boron , potassium , zinc and very rich phosphorus and selenium .

Below you can see what ingredients you need and the steps to follow to make these croquettes full of flavor and creaminess.

Difficulty levelPreparation timeRations
Medium30 m.For 20 units

* Plus 2 hours of rest


  • 4 tablespoons extra virgin olive oil
  • 1 and 1/2 onions
  • 250 gr. mushroom
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon nutmeg
  • 75 gr. corn flour
  • 40 gr. corn starch
  • 200 ml. soy milk
  • 50 gr. nuts
  • 1/2 teaspoon salt
  • 1 pinch of pepper
  • bread crumbs (to coat)


  1. Chop the onion into very small pieces and sauté in a pan with the 4 tablespoons of oil for 5 minutes.
  2. We wash and cut finely the mushrooms and, when the onion is poached, we add them to the pan. We also take the rosemary, nutmeg and salt, and stirring to mix everything over medium heat until we see that the mushrooms are soft.
  3. We grind the nuts in the chopper or in a coffee grinder and toss them in the pan where we have the rest of the ingredients. Add the flour with the corn starch, stir, and add the milk little by little, stirring continuously until the dough thickens.
  4. We check that it has the optimum salt point, and we pass the dough to a large bowl. When it gets cold, we shoot it and leave it for about 2 hours in the fridge so that it finishes cooling down and picks up a better texture.
  5. After this time, put on a plate the breadcrumbs to coat the croquettes and put to heat a large pan with enough oil (to cover half the croquettes) to fry. While the oil is heated, we spread our hands with a little oil and we take pieces of dough, giving them a croquette shape and passing them through the bread crumbs.
  6. When the oil is hot, we fry the croquettes in batches so that they are golden brown on both sides, making sure they do not burn. When they are golden brown, we take them out and put them on a plate covered with absorbent paper. When they have released the excess oil, we serve them and eat hot.
Mushroom and finished walnut croquettes
Mushroom and finished walnut croquettes


  • You can substitute soy milk for any other vegetable milk.
  • To be totally gluten-free, you only have to substitute wheat breadcrumbs for corn bread crumbs.

If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks! :)

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