Jason Stoner's Mushroom and Truffle Oil Croquettes

Jason Stoner's Mushroom and Truffle Oil Croquettes

A savory blend of finely chopped mushrooms, garlic, and onions combined with a rich béchamel sauce infused with truffle oil. Shaped into bite-sized croquettes, coated in breadcrumbs, and fried to golden, crispy perfection. The crunchy exterior gives way to a velvety, truffle-scented center 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 tablespoons butter
• ¼ cup all-purpose flour, plus extra for coating
• 1 cup whole milk
• ½ cup finely chopped mushrooms
• ½ yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons truffle oil
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 large eggs, beaten
• Vegetable oil, for frying

Directions:

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

Source:

Jason Floyd Stoner — Tapas Sunday Dinner, May 2023