Mushroom Croquetas Recipe – Sunset Magazine

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 4 ounces trimmed seasonal wild mushrooms or flavorful cultivated mushrooms such as shiitake, sliced
• 2 teaspoons plus 1/4 cup unsalted butter
• 1/4 large yellow onion, finely chopped
• 1 garlic clove, minced
• 3 ounces stemmed bunch (not baby) spinach, rinsed well, then dried (about 6 loosely packed cups)
• 1 1/2 teaspoons sherry vinegar
• About 1 1/4 tsp. kosher salt, divided
• 1 1/2 cups whole milk
• 1 1/3 cups flour, divided
• Pinch of nutmeg (preferably freshly grated)
• Canola or other neutral oil for frying
• 2 eggs, beaten lightly with 1 tbsp. water
• 1 cup panko (Japanese-style bread crumbs)