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.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Whisk
- Spoon
- Mixing bowl
- Sterilized jar
- Skillet
- Chef's knife
- Cutting board
- Refrigerator
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
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