Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Cubed fresh white bread

  2. 3/4 cup 177ml Milk

  3. 2 tablespoons 30ml Butter

  4. 1 lb 454g / 16oz Chanterelle mushrooms - thinly sliced

  5. 3 tablespoons 45ml Chopped shallots

  6. 1 1/2 teaspoons 7 1/2ml Chopped fresh rosemary

  7. 3 Eggs

  8. 1/2 cup 73g / 2.6oz Grated Muenster cheese

  9. Salt - to taste

  10. Cayenne pepper - to taste

  11. 2 tablespoons 30ml Olive oil

  12. 1/4 cup 36g / 1 1/3oz Dry, toasted bread crumbs

  13. Optional Garnish

  14. 1 Fresh parsley - rinsed, dried well

  15. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Soak the bread in the milk for 5 minutes.

  2. Meanwhile, in a saute pan melt butter until it foams. Add the mushrooms, toss together and cook for 5 minutes. Then add the shallots, and season with salt and cayenne pepper and continue to cook until the mushrooms are tender and all the liquid is evaporated. Set aside to cool slightly.

  3. Squeeze out the excess milk from the bread and the place in a bowl. Add the rosemary, eggs, cheese, and mushrooms. Mix thoroughly and season with the salt and cayenne pepper.

  4. In a saute pan heat olive oil until it very hot. Place 2 tablespoons of the bread mixture into the bread crumbs and lightly coat them. Using your hands, form them into patties about 3/4-inch thick. Repeat the process for the remaining mixture. Carefully place them into the hot oil, and sear them on each side for 4 minutes. Remove the croquettes from the pan, drain on paper towels and then place them on a service platter.

  5. For the optional garnish, heat 2-inches of vegetable oil in a deep-fat fryer or deep sauce pan until a deep-fat fryer thermometer registers 375 degrees. In batches, carefully place some parsley sprigs into the hot oil. Fry about 30 seconds or until crisp, remove with a slotted and drain on paper towels. Serve with the croquettes.

  6. This recipe yields about 10 croquettes.


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