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Spanish mushroom croquettes
21 May 2013 @ 22:56

        A group of friends, named “Little tapas with friends” tell us about the spanish mushroom croquettes. And for doing it, they talk about Zugarramurdi.

      The “Cave of Zugarramurdi” is in Navarra (North of Spain) and it is known cause of its history of phenomena associated with witches, and other occult arts.

Cave of Zugarramurdi

Zugarramurdi, by Bart and Co, at

       But, Zugarramurdi is also a famous place, thanks to its mushrooms. The group “Tapitas con amigos” (Little tapas with friends) say that mushrooms can be eaten alone, but also inside a croquette. And that is what I want to do now: to talk about “Mushroom croquettes”.


"Y ahora croquetas de queso y setas y empanadilla de morcilla", by Antonio Domingo, at


      For those croquettes, the group “Tapitas con amigos” propose us to use some mushrooms named “Senderuelas”, it means: mushrooms that you can usually find near a road or a trail. These mushrooms are very little and, therefore, they are perfect for cooking croquettes.

"Setas", by Carlos Pérez-Aradros Herce, at


      Here you have the recipe for cooking “Croquetts with mushrooms”:


n       -1 liter of whole milk

n       -15 gr. Of dehydrated mushrooms

n      - ½  onion

n      - 3 tablespoon of flour

n       -100 gr. Of butter

n      - Salt

n      - Pepper

n      - Nutmeg

n      - Eggs

n      - Breadcrumbs     

       For this kind of dough of croquettes, we will not first make a bechamel roux of butter and flour, but incorporate the flour to the sautéed mushrooms, and then, little by little, we will be adding milk until getting a slightly thickened béchamel.

      We start chopping half an onion into very small pieces and we rehydrating the mushrooms, dipping about 20 minutes in warm water. After that time we will have a generous amount, equivalent to about 150 grams of fresh or frozen mushrooms.

       If using frozen mushrooms, thaw them in the refrigerator, placing them in a colander over a bowl to drain water and not left flooded. This will require thinking ahead and do that operation the day before and so we get the best results. Drain well and chop into small pieces, which are the trips that we find in each croquette.

      In a large skillet, melted butter and in it sauté the onion and mushrooms for about three or four minutes. Season and lower the heat to low and add the flour all at once. With a wooden spoon, stir to let the flour is distributed on the stir, covering every portion of onions and mushrooms, and forming a kind of sticky paste. We leave it to brown the flour stirring until dough begins to turn brown.

      Added a stream of milk and stir the slurry, allowing the liquid absorbs it, until it virtually has disappeared. We continue to add streams of milk, and letting the paste dissolves gradually, it will not take more than 15 minutes have added almost three quarters of a liter of milk or a little more, until our cakes dough is perfect and to our liking .


The process of cooking "Croquettes with mushrooms"


       We add a touch of nutmeg and turn off the heat, stirring to incorporate the flavor of the spice with the intense flavor of the mushrooms in the sauce. Having done thus mass, flour has been slowly eating milk to absorb, not dissolved in it, so we will not have even a single crumb. In addition, mushrooms have been all along in the bechamel, so have brought their taste for much longer. Try it and you tell me.

      We extend the dough onto a platter and let cool and set. Finally, it only remains for us to form the kibble, this time round I did them, and fogging with beaten egg and bread crumbs. The last step is to fry the croquettes in hot olive oil, drain on absorbent paper and serve immediately.

      Working time | 1 hour and rest.

      I hope that you can come to Navarra so soon.

Kind regards,


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Like 0


sarah said:
14 January 2014 @ 10:20

great i will try this

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