[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


  • 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


  1. Heat the olive oil in a large skillet over high heat.
  2. Add the mushrooms and cook until golden, about 4 mins.
  3. 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.
  4. Add 6 tbsp flour, the butter and nutmeg and cook, stirring, until the flour is toasted, approx. 1 to 2 mins.
  5. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 mins.
  6. Slowly stir in the Benna milk and simmer, stirring, until very thick, 6 to 10 more mins.
  7. Remove from the heat, transfer to a bowl and let cool to room temperature.
  8. Cover and refrigerate until firm, at least 2 hours.
  9. Roll bite-sized pieces of mushroom mixture into balls and roll them in flour.
  10. Coat in beaten egg and then roll in Panko breadcrumbs.
  11. Cover with plastic wrap and put in the fridge for approx. 30 mins.
  12. 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.
  13. Remove with a slotted spoon and drain on paper towels. Dust with salt and pepper and a bit of paprika while hot.
  14. Whisk the ingredients for the Percorino and white truffle dipping sauce.
  15. 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.