Adobo Mushroom Croquettes with Crispy Coating and Pickled Shimeji
Golden croquettes filled with earthy mushrooms and béchamel, balanced by tangy pickled shimeji and savory adobo flavors.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at yummygusto.com.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Sifter
- Mason jar
- Saucepan
- Skillet
- Pot
- Mixing bowl
- Whisk
- Slotted spoon
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Paper towel
- Stove
- Refrigerator
- Baking sheet
Ingredients
- 175 ml cane sugar
- 175 ml white wine vinegar
- 350 ml water
- 120 ml sherry vinegar
- 2 cloves confit garlic
- 150 g shimeji mushrooms, stems removed
- 80 ml soy sauce
- 80 ml white vinegar
- 3 garlic cloves
- 1 tablespoon black peppercorns
- 200 g mixed wild mushrooms
- 30 g unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons plain flour
- 240 ml milk
- Salt
- Black pepper
- 1 egg, beaten
- Breadcrumbs
- Oil, for deep-frying
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Adobo Mushroom Croquettes with Crispy Coating and Pickled Shimeji
yummygusto.com
Adobo Mushroom Croquettes Recipe
greatbritishchefs.com
Cheese and Kimchi Croquettes Recipe
greatbritishchefs.com
Mushroom croquettes
cookwithprincess.com
Vegan Mushroom Croquettes with Cashew Aioli Recipe
wellbeing.com.au
Cheesy Kamote and Mushroom Croquettes
bitesized.ph
Mushroom Croquettes with Smoked V’eden and Creamy Smoked Mustard Sauce
muka.pt
Creamy Mushroom Smashed Avocado Toast
cooklist.com