Adobo Mushroom Croquettes Recipe
These béchamel croquettes are filled with wild mushrooms cooked in a tangy adobo sauce. They are a great vegetarian appetiser, and work well with any mushrooms that you have.
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Ingredients
- 175ml of cane sugar
- 175ml of white wine vinegar
- 350ml of water
- 120ml of sherry vinegar
- 2 confit garlic
- 150g of shimeji mushrooms, stems removed
- 80ml of soy sauce
- 80ml of white vinegar
- 3 garlic cloves
- 1 tbsp of black peppercorns
- 200g of mixed wild mushrooms
- 30g of unsalted butter
- 2 garlic cloves, minced
- 2 tbsp of plain flour
- 240ml of milk
- salt
- pepper
- 1 egg, beaten
- breadcrumbs
- oil, for deep-frying
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