Jason Stoner's Mushroom and Truffle Oil Croquettes

Jason Stoner's Mushroom and Truffle Oil Croquettes

These luxurious Mushroom and Truffle Oil Croquettes are a true showstopper on any tapas menu. A savory blend of finely chopped mushrooms, garlic, and onions is combined with a rich béchamel sauce, which is then infused with a hint of truffle oil for an elevated, earthy flavor. The mushroom mixture is shaped into bite-sized croquettes, coated in breadcrumbs, and deep-fried to golden, crispy perfection. The crunchy exterior gives way to a velvety, smooth center that bursts with truffle essence and umami-rich mushrooms. Served with a dollop of garlic aioli or a truffle-infused dipping sauce, these Mushroom and Truffle Oil Croquettes deliver an indulgent and unforgettable taste experience that will delight your guests. ~Jason Stoner

I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

• 3 tbsp butter
• 1/4 cup all-purpose flour, plus extra for coating
• 1 cup whole milk
• 1/2 cup finely chopped mushrooms
• 1/2 yellow onion
• 4 cloves of minced garlic
• 2 tbsp truffle oil
• Salt and pepper, to taste
• 1 cup breadcrumbs
• 2 large eggs, beaten
• Vegetable oil, for frying

Directions:

1. In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
2. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
3. Stir in the mushrooms, truffle oil, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let cool.
4. Once the mixture has cooled, shape it into small croquettes, approximately 1-inch in size.
5. Coat each croquette in flour, then dip in the beaten egg, and finally coat in breadcrumbs.
6. In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C).
7. Fry the croquettes in batches, turning occasionally, until golden brown on all sides. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain.
8. Serve the croquettes warm.

Source:

Jason Floyd Stoner—Tapas Sunday Dinner