Croquettes are delicious, cuddly mushroom balls. The dish looks quite unusual. Serve it warm with sour cream sauce. Delicious with tomato juice.
It is necessary
- For mushroom croquettes:
- - 300 g of fresh mushrooms;
- - 70 g of stale white bread;
- - 60 g butter;
- - 50 g bread crumbs;
- - 1 onion;
- - 0.3 glasses of milk;
- - 1 egg;
- - dill, spices, salt.
- For sour cream sauce:
- - 100 ml sour cream;
- - 0.25 glasses of broth or water;
- - 1 st. a spoonful of butter, flour.
Instructions
Step 1
Rinse fresh mushrooms, chop coarsely. You can take champignons - they are well suited for this dish. Fry chopped onions and mushrooms in butter. The mushrooms will produce a lot of juice, so turn the heat up and evaporate the excess liquid for 10 minutes. Pepper and salt to taste, Italian herbs are suitable as spices.
Step 2
Soak stale white bread in the milk. Cool the mushrooms and onions, twist together with the bread in a blender to get a homogeneous mass. Add egg, dill, stir. Add breadcrumbs to make the mixture more plastic.
Step 3
Form balls from the resulting mushroom "minced meat", roll them in breadcrumbs. Deep-fry or in a large amount of vegetable oil in a skillet. Place mushroom croquettes on paper towels to keep excess oil in the glass.
Step 4
For the sauce, dissolve the butter, add flour, stir quickly, add sour cream and water. You can add salt to taste.
Step 5
Dip croquettes in sour cream sauce, heat in a water bath - this will add tenderness and softness to the dish. Serve mushroom croquettes in sour cream sauce with tomato juice.
