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.


  • 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


  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.


Jason Floyd Stoner—Tapas Sunday Dinner

Jason Stoner's Mushroom and Truffle Oil Croquettes
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