Croquetes de Cogumelos e V’eden Fumado com molho de Cremoso Fumado e Mostarda

Mushroom Croquettes with Smoked V’eden and Creamy Smoked Mustard Sauce

The perfect recipe for those who like starters with personality. Crispy on the outside and brimming with umami on the inside, these croquettes will conquer your taste buds.

Makes 12 croquettes


200g pleurotus mushroom
200g Paris mushrooms
75g chopped onion
2 garlic cloves
50g stale bread
½ glass of white wine
1 tablespoon of Worcestershire sauce
Smoked paprika, salt and pepper
chopped parsley
60g Smoked V’eden

Para panar:
Panko or breadcrumbs
1 cup of flour
1 cup of water

For the smoked creamy sauce:
2 tablespoons of Creamy Smoked Muka
1 teaspoon of old-fashioned mustard

1 tablespoon soy yogurt
1 teaspoon of lemon juice
Salt and pepper


1. Cut the mushrooms into medium pieces (they don't need to be regular) and sauté them in a frying pan with a little olive oil. Once they are golden, add salt and set aside.
2. In the same frying pan, over low heat, add the chopped onion and garlic and sauté. When When it is translucent and slightly golden, add the bread broken into pieces. Refresh with white wine and stir to soften the bread. Let the wine evaporate and add water if the bread is still very dry. This preparation should have a crumb texture. Season with salt, pepper, smoked paprika and Worcestershire sauce.
3. In a food processor, grind the bread and onion mixture until you make a paste (it should be slightly thick). Remove to a bowl and then lightly crush the mushrooms. They should have a shredded appearance. Add to the bread mixture, add the parsley fresh mince, mix until the mixture is homogeneous. Adjust the seasoning and leave cool.

4. Cut the cheese into small pieces weighing approximately 5 grams. Shape them slightly with your hands to make them rounder.
5. With the croquette dough already cold, use your hands to make balls weighing approximately 45 grams, place the cheese square in the center and round. Place on a plate or tray slightly apart and without overlapping.
6. Once the balls are finished, we prepare the counter for breading. We mix the flour with the water in a bowl or plate to make a kind of tempura, and we put the breadcrumbs in another bowl or plate. One by one, the croquettes are dipped in the tempura, and then in the breadcrumbs, rounding again if necessary. They are ready to fry in oil at 180º C, or in an air fryer. They can also be frozen on a separate tray, and when firm, stored in a box or bag.
7. For the sauce, mix all the ingredients and season. You can decorate with aromatic herbs, pink pepper, or slices of chilli.

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