Mushrooms and nuts vegan croquettes
* Plus 2 hours of rest
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 .
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Notes
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- Step 1Chop the onion into very small pieces and sauté in a pan with the 4 tablespoons of oil for 5 minutes.
- Step 2We 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.
- Step 3We 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.
- Step 4We 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.
- Step 5After 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.
- Step 6When 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.