Homemade Dishes

Wild Mushroom Croquettes

Wild Mushroom Croquettes
Serves 5

Ingredients
Yellow oyster mushrooms and blue oyster mushrooms, to taste
4 potatoes
All-purpose flour, as needed
Panko breadcrumbs, as needed
1 onion, finely chopped
1 bowl ground meat (your choice of pork, beef, or chicken)
3 eggs, beaten
Salt and black pepper, to taste
50 ml heavy cream
Unsalted butter, for sautéing
Cooking oil, for frying

Time: About 20 minutes (excluding cooling time)

Instructions
Steam the potatoes (avoid boiling to prevent excess moisture). Once tender, peel and set aside.
Mash the peeled potatoes until smooth, then slowly incorporate the heavy cream, mixing until evenly blended.
In a hot skillet, sauté the yellow oyster mushrooms and Pleurotus ostreatus mushrooms in unsalted butter until fragrant. Set aside.
In the same pan, sauté the finely chopped onion until translucent and fragrant. Add the ground meat and cook until browned. Season with salt and black pepper.
In a mixing bowl, combine the sautéed mushrooms and meat mixture with the mashed potatoes. Stir until well combined.
Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Shape the mashed potato mixture into balls or patties. Coat each one in flour, then dip in egg, and finally coat with panko.
Heat cooking oil in a deep pan. To check the temperature, dip a wooden chopstick into the oil — if small bubbles rise around it, the oil is ready. Carefully drop the croquettes into the oil and fry until golden brown.
Once done, remove from the oil and drain on paper towels to remove excess oil.