Croquetas de seta y saffron

We were in Spain and had Croquetas nearly every day. Everyone had different Croquetas but we especially liked the ones made with a béchamel. All of the recipes I could find where written in a way that seems to follow a laborious production technique. This simplifies things quite a bit

The final béchamel was very loose but it held together well and gave a very creamy texture. I wouldn’t change anything.

Croquetas de seta y saffron (Mushroom and Saffron Croquetas)

Category: Tapas

Cuisine: Spanish

Ingredients

  • 4T butter
  • 1/4 C olive oil
  • 1C Flour
  • 1 Medium Onion, Finely Chopped
  • 1 Quart Milk
  • Pinch of Nutmeg
  • 8oz Mushrooms
  • Flour for breading
  • 2 eggs, beaten
  • Bread Crumbs
  • 2 Teaspoons Salt
  • 20 Threads of Saffron

Instructions

  1. Sauté finely chopped onions in butter and olive oil on medium until translucent.
  2. Add mushrooms and stir until they release the liquid and it dries up.
  3. Add Salt, Nutmeg and Saffron.
  4. Slowly add milk while stirring.
  5. Continue stirring for 5 minutes, don’t walk away.
  6. Chill in fridge for at least 4 hours.
  7. Form into log shapes.
  8. Dredge in flour, egg and bread crumbs.
  9. Fry for 3-4 minutes and serve
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