Croquetas de Setas

Step 1

Chop mushrooms into 1/4-inch pieces; remove any tough stems.

Step 2

Line a plate with parchment paper. Set up three shallow bowls: one with remaining flour, one with beaten egg, one with panko.

Step 3

Melt 2 tbsp butter in a medium saucepan over medium heat, ~1 minute.

Step 4

Add mushrooms; sauté until they release liquid and turn golden, ~8 minutes.

Step 5

Push mushrooms to the side. Add remaining 2 tbsp butter and whisk in 2 tbsp flour until no lumps remain, ~1 minute.

Step 6

Slowly pour in milk while whisking constantly to avoid lumps, ~2 minutes.

Step 7

Stir in cheese and salt and pepper to taste. Cook until thick enough to coat a spoon, ~3 minutes.

Step 8

Spread béchamel onto parchment paper and refrigerate until firm, ~20 minutes.

Step 9

Cut cooled béchamel into 12 equal portions. Roll each into a ball, then gently elongate into a cylinder.

Step 10

Coat each croqueta in flour, shaking off excess; then dip in egg.

Step 11

Roll in panko until fully coated. Place on a clean plate.

Step 12

Heat oil in a deep skillet to 350°F (use a thermometer). Fry croquetas in batches, 90 seconds per side until golden brown.

Step 13

Transfer to a paper towel-lined plate. Serve hot with lemon wedges or aioli if desired.