Mushroom Croquettes is a traditional Belarusian recipe for a classic accompaniment of croquettes made from onion, bread and porcini mushrooms bound with egg yolk and coated in breadcrumbs before being fried and served. The full recipe is presented here and I hope you enjoy this classic Belarusian version of: Mushroom Croquettes.
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Ingredients:
4 slices of bacon
1 onion, finely chopped
3 slices white bread (with crusts removed)
80ml milk
5 tbsp unsalted butter
300g fresh Porcini mushrooms
1 garlic clove, finely chopped
3 tbsp fresh parsley, finely chopped
1 large egg yolk, beaten
1 tbsp mayonnaise
salt and freshly-ground black pepper, to taste
45g dry breadcrumbs
3 tbsp olive oil
lemon wedges, to garnish
Method:
Fry the bacon in a non-stick pan until crisp. Remove from the pan, drain on paper towels then crumble and set aside. Use the bacon fat remaining in the pan to fry the onion for about 15 minutes, or until golden. Take off the heat and set aside.
Soak the bread in the milk for 10 minutes, then squeeze the bread to remove any excess liquid and set aside.
Melt 3 tbsp of the butter in a large frying pan or skillet then add the mushrooms and cook, stirring frequently, until they begin to release their liquid. Turn up the heat and continue cooking until the mushrooms are dry and all their liquid has evaporated away (about 10 minutes).
Combine the mushrooms and onions on a cutting board, allow to cool until safe to handle then chop as finely as you can. Transfer the minced mixture to a bowl then combine with the bacon, bread, garlic, parsley, egg yolk, mayonnaise, salt and black pepper. Mix thoroughly to combine then shape into 8 cylindrical croquettes.
Roll the croquettes in the breadcrumbs to coat them evenly. Now heat the olive oil and the remaining butter in a pan and use to fry the croquettes until golden brown all over (about 3 minutes). Serve warm, accompanied by lemon wedges.
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