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)

Course Tapas
Cuisine Spanish


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


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