Best 5 Celery Mushroom Croquettes Recipe By Tasty Recipes

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Craving a delectable and satisfying dish that combines the earthy flavors of celery and mushrooms? Look no further than the enticing celery mushroom croquettes recipe popularized by Tasty. This culinary creation offers a symphony of textures, with a crispy exterior yielding to a soft and flavorful interior. Whether you're seeking an indulgent appetizer, a delectable side dish, or a delightful vegetarian main course, this recipe promises to tantalize your taste buds and leave you craving more. Embark on a culinary journey as we delve into the details of this remarkable recipe, guiding you through the steps to create these irresistible celery mushroom croquettes that are sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CELERY & MUSHROOM CROQUETTES RECIPE BY TASTY



Celery & Mushroom Croquettes Recipe by Tasty image

Here's what you need: butter, white onion, button mushrooms, garlic, salt, black pepper, celery, mashed potato, fresh coriander, fresh parsley, plain flour, eggs, breadcrumb, oil, fresh coriander, sea salt

Provided by Evelyn Liu

Categories     Sides

Yield 16 croquettes

Number Of Ingredients 16

1 ½ tablespoons butter
½ white onion, diced
5 button mushrooms, diced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon black pepper
1 ⅓ cups celery
2 cups mashed potato, seasoned
1 cup fresh coriander
1 cup fresh parsley
1 ¼ cups plain flour
2 eggs, beaten
1 ⅓ cups breadcrumb
4 ¼ cups oil, for frying
fresh coriander, finely chopped
sea salt

Steps:

  • Take a large frying pan and place over a low/medium heat. Add the butter and leave to melt and foam for a minute or so.
  • Next add the onions, mushrooms, garlic, salt and pepper. Slowly cook for around 10 minutes whilst continually stirring. You want the mushrooms to halve in size and the onions to be golden brown. Set aside.
  • Take the celery sticks and peel the top ridged side to remove some of the stringy texture. Then cut into a small dice.
  • Place the onions and mushrooms back onto the heat and add the diced celery. Stir for around a minute to warm through the celery and coat it with all the meaty flavour of the mushrooms and butter.
  • Next add to mushroom and celery mixture to mash potato and mix to combine.
  • Once combined take around a tablespoon of mixture and form into a croquette shape.
  • Place the flour, eggs and breadcrumbs in three seperate bowls. To coat the croquettes, coat each croquet in flour, making sure to dust the excess off. Then dip in egg, then breadcrumbs. Place back into the eggs then back into the bread crumbs to give an extra thick and crunchy coating.
  • Place a large pot over a medium heat and add the oil. Heat the oil to 180˚C (350˚F).
  • Carefully place the croquettes into the oil and cook for 2-3 minutes or until golden brown. (Cook the croquettes in batches of 5-6 depending on how large your pot. If you cook too many at a time the oil may bubble over)
  • Once cooked, drain kitchen towel to remove excess fat.
  • Serve with an extra sprinkle of coriander and a sprinkle of sea salt.
  • Enjoy!

Nutrition Facts : Calories 672 calories, Carbohydrate 37 grams, Fat 55 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY



Turkey Croquettes with Mushroom-Rosemary Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 18

1 clove garlic, cracked from skin
1/2 small onion
1 rib celery, chopped
1/4 small red bell pepper, chopped
1 cup cooked, chopped turkey meat, white and dark
1 cup leftover mashed potatoes
1 egg
Salt and pepper
2 teaspoons poultry seasoning
Few sprigs parsley, leaves only
1 cup Italian bread crumbs
3 tablespoons butter
4 tablespoons extra-virgin olive oil
12 cremini mushrooms, thinly sliced
3 to 4 sprigs fresh rosemary, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 cup grated Romano, a couple of handfuls

Steps:

  • Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
  • Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
  • Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
  • Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

MUSHROOM CROQUETTES



Mushroom Croquettes image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h15m

Yield about 24 croquettes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 cups diced mixed mushroom caps
Kosher salt and freshly ground pepper
1 stalk celery, finely diced
1 shallot, minced
1 1/4 cups plus 6 tablespoons all-purpose flour
2 tablespoons unsalted butter
Pinch of freshly grated nutmeg
1 1/2 cups low-sodium chicken broth
1 cup milk
4 slices white sandwich bread, torn
3 large eggs
Vegetable oil, for frying
Dijon mustard, for serving

Steps:

  • Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
  • Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
  • Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

CELERY MUSHROOM RICE MEDLEY



Celery Mushroom Rice Medley image

WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
2-1/2 cups cooked rice
3/4 teaspoon salt
1/2 teaspoon rubbed sage
Pinch pepper

Steps:

  • In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.

Nutrition Facts :

BEST EASY CHICKEN CROQUETTES



Best Easy Chicken Croquettes image

My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.

Provided by Cindy

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 10

1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups finely chopped, cooked chicken meat
¼ cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
¼ teaspoon poultry seasoning
1 tablespoon shortening
½ cup milk
⅛ tablespoon poultry seasoning
½ cup Italian-style dry bread crumbs, for rolling

Steps:

  • Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
  • Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g

Tips:

  • Use fresh ingredients. Fresh celery and mushrooms will give your croquettes the best flavor.
  • Chop the vegetables finely. This will help them cook evenly.
  • Season the vegetables well. Salt, pepper, and garlic powder are all good choices.
  • Use a good quality breadcrumb. This will help the croquettes bind together and give them a crispy exterior.
  • Fry the croquettes in hot oil. This will help them cook evenly and prevent them from sticking to the pan.
  • Serve the croquettes hot. They are best enjoyed fresh out of the fryer.

Conclusion:

Celery mushroom croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be served as a main course with a salad. With their crispy exterior and creamy interior, these croquettes are sure to be a hit with everyone who tries them.

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