The preparation is essentially the same as described above for the ham croquettes; simply change STEPS 1, 2 and 3 for the following:
Peel, slice and fry the garlic in a frying pan with 4 tablespoons of Extra Virgin Olive Oil from Spain until they are golden. Add the sliced mushrooms and fry until any liquid has evaporated.
When the mixture has reduced, add the flour and continue to fry, stirring constantly, until it takes on a toasted colour.
Heat the milk and add it little by little to the onion mixture, stirring constantly, until it starts forming a béchamel sauce. The trick to producing a competition-worthy croquette is to really concentrate on the béchamel: the more time you devote to this step, the creamier and smoother it will be (around 15 minutes).
Your béchamel is ready when it falls away from the spoon easily. Now follow the other steps like you did in the ham croquette recipe for some truly mouth-watering mushroom croquettes.
We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!