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Recipe by Bruno Loubet & Tony Conigliaro
There’s something incredibly decadent about these little morsels – one is never enough.
Makes: about 40
30g dried porcini mushrooms
80g unsalted butter
80g plain flour
250ml whole milk, plus 1 tbsp extra
1 small shallot, finely chopped
300g chestnut mushrooms, finely chopped
1 garlic clove, finely chopped
1 tbsp roughly chopped flat leaf parsley
½ tbsp roughly chopped tarragon leaves
100g mature cheddar cheese, grated
1 tbsp truffle oil
150g panko breadcrumbs
vegetable oil, for deep-frying
1. Cover the dried mushrooms with just- boiled water and leave to soak for at least 30 minutes, or preferably 2 hours. Make the béchamel sauce by melting 30g butter in a small saucepan. Once foaming, add 30g flour and whisk well for 1 minute before gradually pouring in 250ml cold milk, whisking continuously until smooth and thick; return to the heat for 1-2 minutes to thicken. Set aside, covering the surface with cling film.
2. In a frying pan, melt the remaining 50g butter until foaming, then add the shallot and fresh mushrooms. Drain the porcini (reserve the soaking liquid) and finely chop. Add the porcini and soaking liquid to the pan, avoiding the gritty bit at the bottom of the water. Simmer briskly for 5-7 minutes, until the mushrooms are golden and all the liquid has evaporated. Add the garlic and herbs, mix together and take off the heat.
3. Put the mushroom mix in a bowl and stir in the béchamel sauce, cheese and truffle oil until combined. Season, leave to cool, then transfer to a piping bag fitted with a 1cm nozzle and chill completely. 4 Pipe 2.5cm balls of the mixture onto a tray lined with cling film; you should end up with about 40 in total. Cover and chill for at least 30 minutes.
4. Pipe 2.5cm balls of the mixture onto a tray lined with cling film; you should end up with about 40 in total. Cover and chill for at least 30 minutes.
5. Put the remaining 50g plain flour on a plate; season. Beat the eggs with the 1 tbsp milk and pour onto another plate. Scatter the panko on a third plate. In batches, coat the croquettes in flour, then in the egg mix and finally the breadcrumbs, until evenly coated.
6. To cook, fill a large saucepan 1 / 3 full with the oil and heat to 180°C (a small piece of bread should turn golden in 40 seconds) or use a deep-fat fryer. Fry the croquettes, in batches, for about 45-55 seconds, turning now and then, until deep golden and piping hot. Drain on kitchen paper and keep warm in a low oven, if necessary, before serving.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2015.