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The Buckwheat and Mushroom Croquettes Recipe is an absolute game-changer when it comes to comforting, flavorful bites that feel both wholesome and indulgent. These little golden patties combine the nutty, earthy goodness of buckwheat with the deep umami of sautéed mushrooms, creating a texture that’s crispy on the outside and tender on the inside. Whether you’re looking for a hearty snack, a charming appetizer, or a side dish that will wow your guests, this recipe is destined to become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Buckwheat and Mushroom Croquettes Recipe starts with a handful of simple, familiar ingredients that together bring richness, texture, and vibrant flavor. Every component plays its part—from the nuttiness of buckwheat groats to the sweetness of grated carrot and the satisfying crispiness courtesy of bread crumbs.
- 1 cup buckwheat groats un-cooked: Nutty and hearty, this is the base that brings a unique texture after cooking and blending.
- 1/2 lb white button mushrooms (sliced): Adds an earthy, savory depth when sautéed to softness.
- 1 medium onion (diced): Provides sweetness and a mild bite when cooked down.
- 1 medium carrot (grated on large holes): Offers moisture and a pop of color that brightens the mixture.
- 2 large eggs (divided): Essential for binding the mixture and for a crisp coating after breading.
- 1 Tbsp semolina flour: Helps firm up the blend and improve the texture of the croquettes.
- Salt and pepper to taste: Simple seasoning to balance and enhance flavors.
- 3/4 cup plain bread crumbs: Creates the wonderfully crunchy crust everyone loves.
- Light Olive oil to sauté: For cooking vegetables gently and frying croquettes to golden perfection.
How to Make Buckwheat and Mushroom Croquettes Recipe
Step 1: Cook and Prepare the Buckwheat
First, start by cooking the buckwheat groats with half a teaspoon of salt until tender; this step is crucial because it softens the grains so they can easily be processed. Once cooked, blend the warm buckwheat until it’s roughly ground—this helps the croquettes hold together while maintaining a pleasant bite. Transfer it to a large mixing bowl and set aside.
Step 2: Sauté the Vegetables
While the buckwheat cooks, heat a couple of tablespoons of light olive oil in a skillet over medium heat. Toss in the diced onion and grated carrot and sauté until softened, about five minutes. Add your sliced mushrooms and continue cooking until they are tender and all those lovely juices have evaporated—another five minutes or so. A quick pulse in the food processor to mince everything together transforms the mixture into the perfect finely textured filling, which you then combine with the buckwheat.
Step 3: Mix and Form Patties
Now it’s time to bring all the ingredients together. Add one egg, the tablespoon of semolina flour, and your salt and pepper into the bowl with buckwheat and veggies. Stir everything thoroughly until a cohesive mixture forms. If the blend feels a bit dry or crumbly, don’t hesitate to add water, a teaspoon at a time, until it’s easy to shape into patties. With wet hands, form flattened patties roughly the size of an egg.
Step 4: Bread the Croquettes
Beat the remaining egg in a small bowl. In another bowl, pour out the bread crumbs. Dip each patty first into the beaten egg, coating it evenly, then roll it in bread crumbs until fully covered. This step is what will give your croquettes that irresistible golden crunch on the outside.
Step 5: Fry to Crispy Perfection
Heat about a quarter-inch of olive oil in a deep pan over medium heat. To check if it’s ready, drop a breadcrumb in—it should sizzle immediately. Arrange the croquettes carefully in the hot oil without crowding the pan. Fry each side for 3 minutes until beautifully golden brown and crispy. Depending on your pan size, cook in batches and add oil as needed for consistent frying temperature.
How to Serve Buckwheat and Mushroom Croquettes Recipe
Garnishes
These croquettes are fantastic on their own, but garnishing them with fresh herbs like parsley or chives instantly lifts their appearance and freshness. A drizzle of tangy yogurt or a dollop of garlic aioli adds creaminess and zing to balance the savory flavor.
Side Dishes
Pairing these croquettes with a crisp green salad, roasted vegetables, or a light tomato chutney makes for a wonderfully well-rounded meal. They also complement creamy mashed potatoes or a vibrant beet salad perfectly for a heartier plate.
Creative Ways to Present
Try serving the croquettes stacked with layers of sautéed greens or alongside a refreshing slaw for texture contrasts. For entertaining, pass them on a platter with toothpicks and a variety of dipping sauces—think mustard-mayo blends or spicy harissa—to make them an irresistible finger food.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your Buckwheat and Mushroom Croquettes in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making them perfect for quick snacks or easy additions to your next meal.
Freezing
This recipe freezes incredibly well. After shaping and breading the croquettes, arrange them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to two months without losing their deliciousness.
Reheating
Reheat frozen or refrigerated croquettes in a hot oven or toaster oven at 375°F (190°C) until heated through and crisp again, about 10 minutes. Avoid microwaving to maintain their crispy texture – those golden crusts are definitely worth the extra step.
FAQs
Can I use different types of mushrooms in the Buckwheat and Mushroom Croquettes Recipe?
Absolutely! While white button mushrooms are traditional here, you can experiment with cremini, shiitake, or even a wild mushroom blend to deepen the flavor and add complexity to your croquettes.
Is it possible to make these croquettes vegan?
Yes, to veganize the recipe, replace the eggs with a flax or chia egg substitute and choose a plant-based milk or flour blend to help bind the mixture. Just keep in mind the texture may vary slightly but still be delicious!
What’s the best way to ensure my croquettes hold together?
Make sure to blend the cooked buckwheat well and don’t skimp on the binding ingredients like eggs and semolina flour. If the mixture feels dry, adding a little water helps without compromising flavor or texture.
Can I bake these instead of frying?
Definitely! For a lighter version, bake the croquettes in a preheated oven at 400°F (200°C) on a parchment-lined tray. Flip halfway through baking to get an even golden crust, usually about 20–25 minutes total.
How long do these croquettes keep after cooking?
Stored properly in the refrigerator, cooked croquettes stay fresh and tasty for up to three days. For best enjoyment, reheat in the oven or toaster oven to bring back the crispiness.
Final Thoughts
You really can’t go wrong with the Buckwheat and Mushroom Croquettes Recipe. It’s a wonderful blend of comforting textures and earthy flavors that feels like a warm, homemade hug on a plate. Whether you’re cooking a quick meal for yourself or sharing with friends and family, these croquettes make every bite count. I can’t wait for you to try them and make this beautiful dish one of your new favorites!
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Buckwheat and Mushroom Croquettes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 13 to 14 croquettes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Vegetarian, International
- Diet: Vegetarian
Description
These Buckwheat and Mushroom Croquettes are deliciously crispy on the outside and soft on the inside. Made with wholesome buckwheat groats, sautéed mushrooms, onions, and carrots, bound together with eggs and semolina, then coated in bread crumbs and pan-fried to golden perfection. A perfect vegetarian snack or appetizer that’s both hearty and flavorful.
Ingredients
Main Ingredients
- 1 cup buckwheat groats uncooked (yields about 3 cups cooked)
- 1/2 lb white button mushrooms, sliced
- 1 medium onion, diced
- 1 medium carrot, grated on large holes
- 2 large eggs, divided
- 1 Tbsp semolina flour
- Salt and pepper to taste
- 3/4 cup plain bread crumbs
- Light olive oil to sauté and fry (approximately 3 Tbsp total)
Instructions
- Cook buckwheat: Rinse the buckwheat groats and cook with 1/2 tsp salt according to package instructions or as per the method mentioned on natashaskitchen.com. Once cooked and still warm, transfer the buckwheat to a food processor and blend until ground into a coarse texture. Transfer this ground buckwheat to a large mixing bowl.
- Sauté vegetables: Place a large skillet over medium heat and heat 2 Tbsp olive oil. Add the diced onion and grated carrot, sautéing for about 5 minutes until softened. Add the sliced mushrooms and continue cooking for another 5 minutes until the mushrooms are soft and cooked through. Transfer the sautéed vegetables to the food processor and pulse until finely minced or blended, then add to the bowl with the buckwheat.
- Combine ingredients: To the mixing bowl, add 1 egg, 1 Tbsp semolina flour, 1 tsp salt, and 1/4 tsp pepper (or adjust seasoning to your taste). Stir well to combine. If the mixture feels too dry to shape, add water 1 teaspoon at a time until it holds together well. Using wet hands, shape the mixture into flattened patties about the size of an egg.
- Bread the croquettes: Crack the remaining egg into a small bowl and beat with a fork. Place bread crumbs into a separate bowl. Dip each croquette first into the beaten egg, turning to coat completely, then roll it in the bread crumbs until fully coated. Place the breaded croquettes on a cutting board or plate ready for frying.
- Pan-fry croquettes: Heat a large deep pan over medium heat and add about 1/4 inch of olive oil. When the oil is hot enough that a croquette sizzles upon contact, add the croquettes in a single layer (do not overcrowd the pan). Fry each side for about 3 minutes until golden brown and crisp, about 6 minutes total. Cook in batches if necessary, adding more oil as needed. Drain on paper towels before serving.
Notes
- Make sure the buckwheat is cooked and still warm before processing for easiest blending.
- Use wet hands to shape the patties to prevent sticking.
- If the mixture is too crumbly, gradually add water to reach the right consistency.
- Adjust seasoning to taste before shaping the croquettes.
- Cook in batches if your pan is small to ensure even frying and avoid overcrowding.
- Drain fried croquettes on paper towels to remove excess oil.
