How to Make Spanish Croquetas de Setas y Queso: Mushroom and Cheese Croquettes

What Are Croquetas?

Croquetas are a popular Spanish appetizer, beloved for their crispy exterior and creamy interior. These bite-sized treats are typically made by combining ingredients like meat, cheese, or vegetables with a rich béchamel sauce, then coating them in breadcrumbs and frying them until golden brown. They are often served as part of tapas in Spanish cuisine, offering a comforting, savory snack that's perfect for sharing.

While croquetas can be made with a variety of fillings, one of the most popular versions is croquetas de setas y queso (mushroom and cheese croquettes). The earthy flavor of mushrooms combined with the creamy richness of cheese makes for an irresistible combination. Whether served as an appetizer, a side dish, or a snack, these croquettes are sure to delight your taste buds.

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Ingredients for Croquetas de Setas y Queso

Making croquetas de setas y queso requires a few simple ingredients, many of which are staples in Spanish cooking. Here’s what you’ll need to create these flavorful croquettes:

• For the Croquette Mixture:
  • 200g of mushrooms (preferably wild mushrooms for more flavor)
  • 1 small onion, finely chopped
  • 50g butter
  • 2 tablespoons of flour
  • 500ml milk (whole milk gives the best creamy texture)
  • 100g grated cheese (a mix of Manchego or a similar semi-cured cheese works well)
  • Salt and pepper to taste
• For the Coating:
  • 1 large egg, beaten
  • Breadcrumbs (preferably panko for a crispier texture)
• For Frying:
  • Vegetable oil (for deep frying)

These ingredients come together to create a rich, creamy filling that’s encased in a crunchy, golden-brown exterior. The cheese adds a deliciously gooey element to each bite, while the mushrooms provide depth and umami.

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Steps to Make Mushroom and Cheese Croquettes

Now that you have all the ingredients ready, let’s walk through the steps to make these mouthwatering croquetas:

1. Prepare the Filling: Start by cleaning and chopping the mushrooms into small pieces. In a large pan, melt the butter over medium heat and sauté the onions until they’re soft and translucent. Add the mushrooms and cook them down until they release their moisture and become tender. Season with salt and pepper to taste.
2. Make the Béchamel Sauce: In the same pan, sprinkle the flour over the cooked mushrooms and stir well to combine. Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the mixture thickens into a smooth, creamy consistency. Once thickened, stir in the grated cheese until it melts into the sauce. Remove the pan from heat and let the mixture cool.
3. Shape the Croquettes: Once the mixture has cooled enough to handle, scoop out small portions and roll them into cylinders or balls, depending on your preferred shape. This is where you can get creative with the size and shape of your croquetas—just keep them small enough to fry evenly.
4. Coat the Croquettes: Beat the egg in a shallow dish and place the breadcrumbs in another. Dip each croquette in the egg wash and then roll it in the breadcrumbs until fully coated. This will give the croquettes their crispy exterior once fried.
5. Fry the Croquettes: Heat the vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully lower the croquettes into the oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.

Tips for Making Perfect Croquettes

Making croquetas de setas y queso can be a bit tricky, but with the right tips, you can perfect this dish:

• Let the Mixture Cool Properly: It's important to let the croquette filling cool completely before shaping. This helps the mixture firm up, making it easier to form the croquettes and preventing them from falling apart during frying.
• Double Coat for Extra Crispiness: For an extra crispy texture, consider double coating the croquettes. After the first layer of breadcrumbs, dip them back into the egg wash and coat again with breadcrumbs.
• Fry at the Right Temperature: Make sure the oil is at the right temperature before frying. If the oil is too hot, the croquettes may burn on the outside while remaining raw inside. If it’s too cool, they’ll absorb excess oil and become greasy.
• Experiment with Fillings: While the traditional filling is mushrooms and cheese, feel free to experiment with other fillings like spinach, ham, or seafood for a unique twist on the classic croqueta.

Real-Life Examples of Croquetas de Setas y Queso

Spanish croquetas are enjoyed by many across the world, especially in Spain where they’re commonly served in tapas bars. A great example of croquetas de setas y queso is found at Casa Lucio in Madrid, a well-known restaurant famous for its traditional Spanish dishes. The restaurant’s croquetas are a favorite among locals and visitors alike, offering a crispy exterior and a creamy, cheesy filling that melts in your mouth.

Similarly, Bar Tomate in Barcelona serves up gourmet versions of croquetas, often incorporating seasonal ingredients like wild mushrooms. These croquettes are served as part of their extensive tapas menu and are a must-try for anyone visiting the city.

Where to Find Ingredients for Croquetas de Setas y Queso

For the best ingredients to make Spanish croquetas, look for specialty stores that carry authentic Spanish products. You can find wild mushrooms, Manchego cheese, and other high-quality ingredients at places like Rubi Spanish Table, a store that offers a wide variety of Spanish foods and kitchen essentials. Whether you're looking for fresh mushrooms or the perfect Spanish cheese, Rubi Spanish Table has everything you need to make delicious croquetas.

Additionally, local grocery stores often carry many of the basic ingredients needed for croquetas, including breadcrumbs, flour, and eggs. However, for the most authentic flavor, be sure to seek out specialty shops that offer Spanish products and ingredients.