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Mushroom and Goat Cheese Croquettes
These Mushroom and Goat Cheese Croquettes are a wildly delicious appetizer- sautéed mushrooms and creamy goat cheese coated in crispy breadcrumbs!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 100 kcal
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 8 ounces mushrooms roughly chopped
- 2 tablespoons Madeira wine Marsala wine, red wine or white wine works also
- 1 tablespoon parsley
- 4 ounces goat cheese
- Salt and pepper to taste
- 2 eggs lightly beaten
- 1/2 cup flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying; about 1 cup
- Sea salt
Instructions
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Heat oil in a skillet over medium heat. Add garlic and cook for about 30 seconds, then add mushrooms. Cook, stirring occasionally, for 2-3 minutes, then add Madeira, salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and transfer to a bowl to cool completely.
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Transfer cooled mushroom mixture and goat cheese to a small food processor and puree until combined. This can be as smooth or as chunky as desired.
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Transfer to a bowl and roll into tablespoon sized balls. Arrange on a plate or baking sheet and chill in the freezer for about 15 minutes.
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Make a dredging station by putting flour, egg and panko into three separate bowls. Remove balls from freezer and dip each one to coat in flour, followed by egg wash, and roll in panko.
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Pour vegetable oil into a medium skillet to about ½ inch high and heat over medium-high until oil shimmers but is not smoking. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels and sprinkle with sea salt. Cool slightly before serving.
Recipe Notes
I topped it with some store bought marinara sauce but something as simple as sour cream will be just fine