Croquetas de Setas

(or Mushroom Croquettes)

Croquettes are one of Spain’s most popular tapas. Crisp on the outside, gooey on the inside, they’re the perfect Spanish comfort food that also makes for a great appetizer or at-home tapa! This plant-based version uses mushrooms (‘setas’ in Spanish) and soy milk to achieve that soft, gooey interior. Though the process takes two days, it’s well worth the effort!

Tips & Tricks

Do I have to use soy milk?

You don’t have to use soy milk, though it is recommended. Soy milk thickens easily as it’s heated, which is key for this recipe as you’ll make a soft ‘dough’ of mushrooms, flour, and soy milk.

If you use another milk and it isn’t thickening well, add more flour tablespoon by tablespoon until you get the right consistency.

What kind of mushrooms?

You can use any kind of mushroom you like with these, so long as they soften and incorporate well into the dough. You’ll also want to be sure to chop the mushrooms into small pieces.

How do I reheat these?

If you end up with leftovers, the best thing is to wrap them in aluminum foil. When you’re ready to reheat them, do so in a 350 degree oven. Place them on a baking sheet, covered by the aluminum foil for about 10 minutes, then for a couple of minutes after without the foil.

Ingredients:

Croquetas:

  • 2 tbsp olive oil

  • ½ onion, minced

  • kosher salt

  • 2 ½ cups mushrooms of any variety (*see Tips & Tricks)

  • 1 cup all-purpose flour

  • 3 cups soy milk

  • 2 tbsp soy sauce

  • 1 tbsp apple cider vinegar

  • vegetable oil for frying (can substitute with olive oil, if desired)

Breading:

  • 1 ½ cups all-purpose flour

  • 2 cups breadcrumbs

  • 1 tsp kosher salt

  • 1 cup soy milk

Directions:

Heat the olive oil in a medium sized saucepan over medium heat. Add the onions and a pinch of kosher salt. Stir for 2 - 3 minutes, or until the onions are lightly golden and softened. Add the mushrooms and sprinkle with a little kosher salt. It will look like a lot, but they’ll cook down. Cook for 5 minutes, then add the flour. Stir for another minute.

Add half of the soy milk. Cook until it thickens (about 2 minutes), then add the rest of the soy milk, the soy sauce, and the apple cider vinegar.

Cook for another 15 minutes, stirring frequently so the dough doesn’t stick to the bottom of the pan. You’ll notice the liquid will start to thicken and gradually the entire mixture will become more of a dough.

Place the dough in a shallow container and let cool briefly (about 5 minutes). Then place a sheet of plastic wrap over the dough, making sure it touches the dough to prevent a crust from forming when you put it in the fridge.

Refrigerate overnight or for several hours (enough to where the dough is firm enough to work with). The dough will still be soft, but you should be able to form balls of dough without it crumbling completely in your fingers.

Heat the vegetable oil in a medium saucepan, adding enough to reach about 1 inch up the sides.

Next set up your workstation, as your hands will get messy when working with the dough. Have three bowls set out next to one another: one for the flour, the second for the soy milk, and the third for the breadcrumbs and kosher salt.

Using a tablespoon measure or another similar-sized implement, cut out a portion of the dough. Coat in the flour, shape into a rounded ball, and dip in the soy milk. Coast in the breadcrumbs and fry in the oil until the crumbs are crispy golden all around, about 3 - 5 minutes, turning over halfway through (*keep an eye to be sure it doesn’t over-fry). Drain on a paper-towel lined plate and repeat the process until you’re out of dough.

Serve as is, or with your favorite sauce!