Croquettes are a delicious and versatile snack that can be adapted with a variety of ingredients. In this recipe, we'll combine the creaminess of cheese, the intensity of black truffle , and the unique texture of mushrooms to create irresistible croquettes. Served with a sauce or simply on their own, these croquettes will be the highlight of any meal.
Ingredients of black truffle croquettes
- 200g of mushrooms (for example, button mushrooms or seasonal mushrooms)
- 50g of butter
- 100g of flour
- 500 ml of whole milk
- 50g of grated Parmesan cheese
- 1 fresh black truffle (approximately 20 g)
- Salt and pepper to taste
- Nutmeg (optional)
- Breadcrumbs
- beaten egg
- Sunflower oil for frying
Preparation of black truffle croquettes
Step 1: Preparing the Ingredients
Preparing the mushrooms and black truffle:
- Clean the mushrooms with a damp cloth to remove any dirt and cut them into small pieces.
- Finely grate the fresh black truffle. Reserve a small amount for decoration at the end.
Preparing the base of the croquettes:
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until golden brown and they release their juices. Add the grated black truffle and cook for a few more minutes to allow the flavors to meld.
Step 2: Making the Bechamel
Preparing the béchamel sauce:
- Add the flour to the mushrooms and mix well to form a paste.
- Cook the mixture for a few minutes so that the flour cooks slightly and doesn't taste raw.
Add the milk:
- Gradually add the hot milk while stirring constantly to avoid lumps. Cook over medium-low heat until you have a thick, smooth sauce.
- Season with salt, pepper, and nutmeg to taste. Nutmeg is optional, but it adds a warm, earthy flavor that pairs well with mushrooms and truffle.
Step 3: Adding the Cheese and Shaping the Croquettes
Add the Parmesan cheese:
- Remove the sauce from the heat and mix in the grated Parmesan cheese. Stir well until the cheese has completely melted.
Cooling and shaping the croquettes:
- Pour the croquette mixture into a large tray or dish and spread it evenly. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely cold and firm.
Step 4: Shaping and Breading
Shaping the croquettes:
- Using a spoon, take portions of the cold mixture and shape the croquettes to the desired size. You can make them round or oval.
Tarnished:
- Coat each croquette in flour, then in beaten egg, and finally in breadcrumbs. Make sure to coat each croquette well so they don't break when frying.
Step 5: Frying and Presentation
Frying the croquettes:
- Heat plenty of sunflower oil in a large frying pan over medium-high heat.
- Fry the croquettes in batches until golden brown and crispy on the outside, about 2-3 minutes per side. Remove them with a slotted spoon and place them on paper towels to absorb the excess oil.
Sauce to accompany the croquettes
Ingredients for preparing the sauce
- 50g of butter
- 50g of flour
- 500 ml of chicken or vegetable broth
- Salt and pepper to taste
- Nutmeg (optional)
Preparing the sauce to accompany the croquettes
- In a small saucepan, melt the butter over medium heat. Add the flour and cook for one minute.
- Gradually pour in the hot stock while whisking constantly to avoid lumps. Cook the sauce until thickened, about 5-7 minutes.
- Season with salt, pepper and nutmeg to taste.
Presentation of the black truffle croquettes
Serve the croquettes hot with the sauce, if desired. Garnish with a little of the reserved grated black truffle and a few fresh parsley leaves for a touch of color.
These croquettes are ideal as an appetizer or main course served with a fresh salad. They can also be the perfect addition to a festive meal or a casual get-together.
- Freshness of ingredients: Use fresh mushrooms whenever possible for the best flavor. Fresh black truffle is key to this dish, as its intense aroma and flavor will enhance every bite.
- Storage: Cooked croquettes can be refrigerated and reheated in the oven to maintain their crispness. However, they are best when served freshly made.
- Creativity: If you prefer, you can vary the type of cheese according to your personal taste. Gruyere cheese or blue cheese also work very well in this recipe.
