Mushroom Croquettes

How to make Mushroom Croquettes.

These vegan mushroom croquettes, or croquetas de setas, are the typical Spanish tapa. The outside is golden brown and crispy while the inside is smooth and creamy with bits of meaty mushrooms. Eat them alone or with your favorite dipping sauce!


¼ cup olive oil, divided

½ onion, diced

2 cloves of garlic, minced

215 grams (7.5 oz) mushrooms, finely diced

½ cup (75 grams) flour

2 ¾ cups (650 ml) unsweetened plant-based milk, divided

½ cup (120 ml) vegetable stock

½ teaspoon salt, plus more for the mushrooms

Pepper, to taste

1 ½ cups (135 grams) bread crumbs

Oil, for frying


Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and fry until transparent then add the garlic and fry until soft and fragrant. Remove to a plate.

I usually do the mushrooms in two batches so that they are in a single layer in my pan and fry rather than steam. So add half the chopped mushrooms and leave them alone for a few minutes to brown on the first side before stirring to brown on the other side. Once browned, season with salt and pepper and remove to the plate with the onions and fry the second batch of mushrooms. Set aside.

Combine 1 ¾ cups (400 ml) of the plant milk with the vegetable stock in measuring cup or bowl. Set aside for the moment.

In a small pot heat 3 tablespoons of olive oil over medium heat. Little by little, sift in the flour, stirring it in as you add it so that it doesn’t lump. You’ll end up with sort of a ball of dough. Allow it to cook, stirring constantly, until the raw flour smell goes away – a minute or two.

Add a small amount of the plant milk-stock mix and whisk it really well. At first it will evaporate but keep adding the liquid little by little, whisking constantly, until it starts to come together into a sauce. To avoid lumps you really need to whisk it! Once all the milk has been added, keep whisking while it comes to a simmer and simmer, whisking, for a couple of minutes until it’s thick.

Remove from the heat and stir in ½ teaspoon salt, pepper to taste, the mushrooms, onion, and garlic. Transfer to a dish and let it cool to room temperature. Once cool, cover it with plastic wrap, pressing the wrap onto the top of the filling, and refrigerate until completely cold.

When you’re ready to fry, heat oil for deep frying in a small pot over medium heat.

Put the remaining cup (250 ml) of plant milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and roll it into a log shape. Cover it in breadcrumbs, then dip it into the milk and back into the breadcrumbs once again.

Fry in batches of 5 or 6, flipping as necessary, until golden brown. Remove to a paper towel-lined plate to drain.


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