Best 3 Celery Mushroom Croquettes Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Celery Mushroom Croquettes, a symphony of flavors and textures that will tantalize your taste buds. These savory morsels, crafted with a harmonious blend of celery, mushrooms, and a medley of aromatic herbs, are encased in a crispy golden crust. Accompany these croquettes with a zesty dipping sauce for an unforgettable culinary experience. Dive into the depths of this recipe, unveiling the secrets behind the perfect balance of flavors and the captivating crunch that defines these irresistible treats. Immerse yourself in the culinary journey, exploring variations such as the indulgent Creamy Mushroom Croquettes, where a velvety mushroom filling awaits within a crispy shell. Discover the delightful Baked Celery Root Croquettes, a healthier alternative that retains the delightful essence of celery.

Here are our top 3 tried and tested recipes!

MUSHROOM CROQUETTES



Mushroom Croquettes image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h15m

Yield about 24 croquettes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 cups diced mixed mushroom caps
Kosher salt and freshly ground pepper
1 stalk celery, finely diced
1 shallot, minced
1 1/4 cups plus 6 tablespoons all-purpose flour
2 tablespoons unsalted butter
Pinch of freshly grated nutmeg
1 1/2 cups low-sodium chicken broth
1 cup milk
4 slices white sandwich bread, torn
3 large eggs
Vegetable oil, for frying
Dijon mustard, for serving

Steps:

  • Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
  • Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
  • Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

CELERY MUSHROOM RICE MEDLEY



Celery Mushroom Rice Medley image

WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
2-1/2 cups cooked rice
3/4 teaspoon salt
1/2 teaspoon rubbed sage
Pinch pepper

Steps:

  • In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.

Nutrition Facts :

MUSHROOM CROQUETTES



Mushroom Croquettes image

This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh white mushrooms, divided
1 large onion, quartered
1 clove garlic
3 tablespoons olive oil, divided
1 3/4 cups Italian style breadcrumbs, divided
3 tablespoons grated parmesan cheese
1 egg, lightly beaten
1/4 teaspoon ground black pepper
1 (17 ounce) jar spaghetti sauce or 1 (17 ounce) jar alfredo sauce

Steps:

  • Trim mushroom stems.
  • In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
  • Pulse just until coarsely chopped.
  • In a large skillet, heat 1 tablespoon of the oil until hot.
  • Add mushroom mixture.
  • Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
  • Remove from heat.
  • Spoon into a large bowl.
  • Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
  • Form into ten 3-inch long croquettes.
  • Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
  • Coat croquettes with bread crumbs.
  • Slice remaining 1/2 pound mushrooms; set aside for later use.
  • In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
  • Cook croquettes on both sides until browned, about 5 minutes.
  • Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
  • Add sliced mushrooms; cook and stir until tender, about 5 minutes.
  • Stir in spaghetti sauce; cook until hot, about 2 minutes.
  • Serve over croquettes.
  • Sprinkle with Parmesan cheese, if desired.

Tips:

  • Plan Ahead: For best results, prepare the croquette mixture up to 2 days in advance and store it in the refrigerator. This allows the flavors to meld and the mixture to firm up, making it easier to shape and fry.
  • Use Fresh Ingredients: Fresh celery and mushrooms are essential for the best flavor. If possible, use organic ingredients for the highest quality.
  • Season Well: Don't be afraid to season the croquette mixture generously. A good balance of salt, pepper, and garlic powder is essential.
  • Chill Before Frying: After shaping the croquettes, chill them for at least 30 minutes before frying. This helps them hold their shape and prevents them from falling apart in the hot oil.
  • Fry in Small Batches: To prevent the oil from becoming overcrowded and the croquettes from sticking together, fry them in small batches.
  • Serve Hot: Celery mushroom croquettes are best served hot and crispy. Serve them immediately with your favorite dipping sauce or spread.

Conclusion:

Celery mushroom croquettes are a delicious and versatile appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. With their crispy exterior and creamy, flavorful interior, these croquettes are sure to be a hit at your next party or gathering.

Related Topics