Mushroom Croquettes

Ingredients

• 1 stalk celery diced finely
• 24 servings dijon mustard for serving
• 3 large eggs 
• 1.3 cups flour all-purpose
• 24 servings kosher salt and pepper freshly ground
• 1.5 cups chicken broth low-sodium
• 1 cup milk 
• 1 pinch nutmeg freshly grated
• 0.3 cup olive oil extra-virgin
• 1  shallots minced
• 3 cups mushroom caps mixed diced
• 2 tablespoons butter unsalted
• 24 servings vegetable oil for frying
• 4 slices sandwich bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• baking paper
• whisk
• plastic wrap
• kitchen thermometer
• slotted spoon

Directions

1. Heat the olive oil in a large skillet over high heat.
2. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes.
3. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes.
4. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
5. Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish.
6. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
7. Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side.
8. Remove with a slotted spoon and drain on paper towels; season with salt.
9. Serve with mustard.
10. Photograph by Con Poulos