Wild Mushroom Croquette by Shane Chartrand
Wild Mushroom Croquette
By Shane Chartrand
feeds 4 people, appetizer size
| Ingredients: | Amounts: |
| mona mushroom mix | 3 cups |
| minced garlic | 4 oz |
| S/P | to taste |
| panko | 4 cups |
| eggs | 2 whole |
| whole wheat flour | 4 cups |
| hascaps | 4 oz |
| spruce tips | 4 oz |
| hascap juice | 4 oz |
| water | 4 oz |
| cornstarch | 3 oz |
| canola oil | amount needed to cook |
Procedure:
Start by making a breading station: one bowl of mixed eggs, one bowl of flour, one bowl of panko crumbs.
Chop up all the mushrooms to a loose size, then quickly sauté in a medium pan that’s hot with canola oil.
Toss quickly and season with salt, pepper, minced garlic. Set aside to cool.
Shape the mushrooms, into flat light hockey pucks, and freeze 50%.
Take out and bread with flour, egg, and panko. Put into the fridge and let sit.
Separate pot add haskcaps and juice together with spruce tips.
Bring to a boil and gently thicken with cornstarch slurry (mix the cornstarch with water together and add to sauce)
Let compote of haskcap cool.
Shallow pan fry the mushroom cakes until golden brown and serve with haskcap compote. Plate how you choose.
Enjoy!
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