Mushroom croquettes with sweet and sour zucchini

Must Try

Vegetarian croquettes, delicious with lunch, snack or as part of a starter


50 gram butter
60 gram flour
300 ml vegetable stock (or forest mushroom stock)
250 gram mushrooms (optional: chestnut mushrooms, white mushrooms)
½ onion
dash of cream
pepper and salt
sprig of fresh thyme
1 egg + a little water
oil for frying
sauce of your choice (on the photo mustard mixed with crème fraiche)
optional: capers and lettuce
Sweet and sour zucchini :
1 zucchini (green or yellow)
1 dl natural vinegar
1.5 dl water
150 grams granulated sugar
1 lemon (juice + zest)

Preparation of croquettes

Chop the onion and cut the mushrooms into small pieces. Heat the butter in a saucepan. Once the butter has stopped fizzing, add the flour and stir until smooth with a wooden spoon. Let the roux (butter with flour as the binding agent is called a roux) cook briefly. Allow to cool and meanwhile bring the stock to a boil in another pan. Blanch the small sliced ​​mushrooms briefly in the stock. Remove the mushrooms from the liquid and keep. Gradually add the hot stock to the cooled roux, stirring continuously with a whisk to avoid lumps. When you have added all the liquid, add the mushrooms. Strip the leaves from the thyme sprig, finely chop and add. Season with a dash of cream, salt and pepper. Pour into a flat dish or bowl and chill in the fridge for at least 4 hours.

Mushroom croquettes

Mushroom croquettes

Mushroom croquettesMushroom croquettes

Beat the egg with a little water in a deep plate, fill another deep plate with a generous amount of breadcrumbs. Also prepare a cutting board with a layer of breadcrumbs. Remove your mushroom ragout from the fridge and divide into 12 equal portions. Roll the desired shape of your croquette with your hands and place on the cutting board, roll in the breadcrumbs. Repeat with all ragout. Then dip the croquettes 1 by 1 in the egg and then again in the breadcrumbs. Make sure there are no holes, this will cause your croquettes to burst during baking. Cover with plastic wrap and refrigerate until use. Fry them for about 4 minutes at about 180 degrees.

Mushroom croquettes
Mushroom croquettes

Mushroom croquettes

Mushroom croquettes
Zucchini preparation
Meanwhile cut the zucchini into cubes (not too fine!). Bring the water, vinegar, lemon juice and grated sugar to a boil. Then add the zucchini cubes, place a lid on the pan and turn off the heat. The zucchini will cook through the heat, if you cook it it will discolour.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


- Advertisement -spot_img


Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img