Spain on a Fork > All Recipes > Tapas > Creamy Mushroom Croquettes
All Recipes, Tapas / May 23, 2017

Creamy Mushroom Croquettes

Spain is famously known for their croquettes, you can find them at just about every tapas bar across the entire country. There are many different types of flavor combinations in the croquette world, but one thing they all have in common, is their crunchy outside with their creamy filling inside.

Creamy Mushroom Croquettes
In this recipe, we will be making creamy mushroom croquettes. These have to be one of Spain´s most popular croquette flavors. While many stay away from making these, because they feel it´s too much work or too hard to make, guess again.

Creamy Mushroom Croquettes
To make this recipe I used button mushrooms, but you can use any type of mushrooms that you prefer. However, button mushrooms have a very mild flavor, making them the perfect canditate for these croquettes.

Creamy Mushroom Croquettes
Watch the video below on how to easily make these creamy mushroom croquettes with almost no effort at all, and enjoy the flavors of Spain in virtually no time at all. Salud!

Watch the Video Below on How to Make Creamy Mushroom Croquettes

Creamy Mushroom Croquettes

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 3/4 Cup Extra Virgin Spanish Olive Oil
  • 1 Cup Milk
  • 1/4 Cup All-Purpuse Flower
  • 1/2 Cup Breadcrumbs
  • 7 Button Mushrooms
  • 1/2 Onion
  • 1 Clove of Garlic
  • 1 Fresh Egg
  • Fresh Parsley
  • Sea Salt


  1. Finely mince 1 clove of garlic, finely dice 1/2 of an onion and finely dice 7 button mushrooms
  2. Heat a non-stick frying pan with a medium heat and add 1/4 cup extra virgin Spanish olive oil
  3. Once the oil gets hot, season it with sea salt and add the minced garlic to the pan
  4. After about 20 seconds add the diced onions to the pan and mix
  5. After cooking your onions for about 4 minutes add the diced mushrooms to the pan and mix
  6. About 3 minutes after adding the diced mushrooms, add a generous pinch of freshly chopped parsley and sea salt and mix
  7. Grab a 1/4 cup of all-purpose flour and start adding it to the pan, little by little, while continuing to stir the mixture
  8. Now grab 1 cup of milk and start adding it to the pan, just like the flour, a little at a time while continuing to stir the mixture
  9. Once your mixture becomes into a paste, turn your burner off and transfer the mixture to a bowl and cover with seran wrap
  10. Grab a small bowl and beat 1 egg
  11. Grab 1/2 cup of bread crumbs and add to a seperate bowl
  12. Once your mushroom mixture reaches room temperature remove the seran wrap
  13. Using a spoon, grab some of the mixture and begin to shape your croquettes, in the size and shape of an egg
  14. Dip the croquettes one by one into the egg bowl and coat well and then into the bowl with the breadcrums and coat well and transfer to a plate
  15. Grab a small non-stick frying pan, heat with a medium heat and add 1/2 cup extra virgin Spanish olive oil to the pan
  16. Once the oil gets very hot, start adding the croquettes to the pan without overcrowding, cook in batches
  17. After about 1 minute turn the croquettes to cook the uncooked side and cook for another minute, then remove from the pan and transfer to a plate with a paper towel
  18. Once all your croquettes are cooked transfer to a new plate
  19. Garnish with fresh parsley
  20. Enjoy!

Recipe Notes

Recipe by Albert Bevia @ Spain on a Fork

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