Oyster and Mushroom Croquettes
- Makes:
- 12 servings
- Time to Prepare:
- 0:10
- Time to Cook:
- 0:30
Ingredients
-
1/4 cupButter
-
1/4 cupWheat flour, white, all-purpose, enriched, bleached
-
1 cupWhole Milk
-
1 tspTable Salt
-
1 dashBlack Pepper
-
3 tblsButter
-
4 wholeShallots
-
1 lbMushrooms
-
24 medEastern Oyster
-
1/2 cupCorn Oil
-
3 largeEgg
-
1/2 cupWheat flour, white, all-purpose, enriched, bleached
-
4 cupBread Crumbs
Directions
1. Melt 1/4 cup butter in a medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper. Set aside.2. Melt 3 tablespoons butter in a medium skillet over medium heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes. Add mushrooms and increase heat. Cook until all the liquid evaporates, stirring occasionally, about 10 minutes. Stir mushroom mixture into the reserved sauce. Cool.
3. Heat skillet over medium heat. Add oysters and toss for 2 minutes. Cool.
4. Heat oil in a deep fryer or a heavy saucepan. Beat eggs to blend with 1 tablespoon vegetable oil.
5. Coat oysters well with the reserved sauce. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs.
6. Fry in batches until golden brown, about 5 minutes. Remove using a slotted spoon and drain on paper towels. Arrange croquettes on a platter and serve.