[WATCH] Deep-fried mushroom croquettes with Pecorino and white truffle mayo
Watch Sean Gravina make mushroom croquettes served with a Pecorino and white truffle mayo dipping sauce; perfect as a starter or as party nibbles.
Watch Sean Gravina make deep-fried mushroom croquettes with a Pecorino dipping sauce
Deep-fried mushroom croquettes with Pecorino and white truffle mayo
Ingredients
- Extra-virgin olive oil
- 3 cups mixed mushroom caps, diced
- Salt and pepper
- 1 stalk celery, finely diced
- 1 shallot, minced
- 150g flour, plus 6 tbsp
- 2 tbsp unsalted butter
- Pinch nutmeg, freshly grated
- 300ml chicken stock
- 1 cup Benna milk
- 3 large eggs
- Panko breadcrumbs
- Blitzed walnuts
- Vegetable oil, for frying
- Paprika for dusting
Pecorino and white truffle dipping sauce
- 5 tbsp mayonnaise
- 100g Pecorino
- 20g truffle shavings or a few drops truffle oil
- Fresh chives
- ¼ lemon, juice only
Method
- Heat the olive oil in a large skillet over high heat.
- Add the mushrooms and cook until golden, about 4 mins.
- Reduce the heat to medium and season with salt and pepper. Add the celery and shallot and cook until the vegetables are tender, about 4 mins.
- Add 6 tbsp flour, the butter and nutmeg and cook, stirring, until the flour is toasted, approx. 1 to 2 mins.
- Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 mins.
- Slowly stir in the Benna milk and simmer, stirring, until very thick, 6 to 10 more mins.
- Remove from the heat, transfer to a bowl and let cool to room temperature.
- Cover and refrigerate until firm, at least 2 hours.
- Roll bite-sized pieces of mushroom mixture into balls and roll them in flour.
- Coat in beaten egg and then roll in Panko breadcrumbs.
- Cover with plastic wrap and put in the fridge for approx. 30 mins.
- Place the croquettes into ½-inch of vegetable oil at 180C and fry for 2-3 mins on each side. Work in batches to avoid over-crowding.
- Remove with a slotted spoon and drain on paper towels. Dust with salt and pepper and a bit of paprika while hot.
- Whisk the ingredients for the Percorino and white truffle dipping sauce.
- Serve the mushroom croquettes with the dipping sauce.
This recipe first appeared on Gourmet Today TV, aired on TVM on 27 February, 2015.
Strong tasting Irish stout with a distinctive roasted bitterness. Brewed to perfection for over 200 years. A complex beer full of character that’s great with food. Alc. 4.2% Vol.