Polish Mushroom Croquettes consist of a soft mushroom-potato filling encased in a crispy coating of flour, egg and breadcrumbs. They are easy to make and can be prepared in advance. Delicious with Polish borscht!
Polish Mushroom Croquettes contain a handful of simple ingredients and are easy to make. If you prepare the ingredients in advance you can assemble this recipe in a matter of minutes.
Making Polish croquettes with mushrooms involves preparing a simple filling of mushrooms, onion, mashed potato and cheese, and forming small rolls. These rolls are then breaded and shallow-fried until crispy.
What is a croquette
A croquette is a roll of filling that’s breaded and deep-fried. The filling can be a combination of meat, vegetables, mushrooms, etc and a binder, such as a thick bechamel sauce or mashed potatoes. Different forms of croquettes are popular all over the world.
Polish croquettes can be made using different fillings, which, besides mushrooms, often include meat or sauerkraut (similar to those used in sauerkraut and meat pierogi). A close relative of traditional croquettes in Poland are krokiety, which consist of a filling encased in a crepe, breaded then fried until crispy.
Mushroom croquettes ingredients and substitutions
- Mushrooms
Use regular white mushrooms or chestnut mushrooms. Make sure they are firm and without dark or soft spots.
- Potatoes
They help bind the mixture. Use floury/starchy potatoes, such as Russets or Maris Piper.
- Cheese
You can use any semi-hard cheese including cheddar or mozzarella. I used mature cheddar, but a milder cheese is fine to use if preferred.
- Onion
When cooking the onion make sure it softens but doesn’t brown (this could make it bitter). Once you’ve added the mushrooms the moisture they release will prevent the onion from browning.
- Oil
Use vegetable or olive oil.
- Seasoning
As with any recipe that uses very few ingredients it is important to season the mixture generously, so the croquettes are not bland. Taste the mixture before adding in the egg and adjust the seasoning as needed.
- Coating mixture: flour, egg, breadcrumbs
Breadcrumbs and eggs are used to make both the mushroom croquettes filling as well as the crispy coating. It’s fine to use homemade breadcrumbs (I used wholewheat breadcrumbs).
How to prepare the mushrooms
To clean the mushrooms gently wipe with a sheet of paper towel. Do not rinse.
I recommend using a food processor to chop the mushrooms. This method is quick, convenient and produces great results. You can do it using a knife instead, if you prefer, but be sure to chop the mushrooms quite finely.
Step-by-step recipe instructions
1.Prepare potatoes: Boil the potatoes until tender. Remove from the heat, drain well and set aside for a few minutes until cool enough to handle. Peel then mash the potatoes until creamy. Set aside to cool completely.
2. Prepare mushrooms: Roughly chop the mushrooms then place one half in a food processor and pulse until finely chopped. Transfer to a bowl and pulse the rest of the mushrooms. Set aside.
3. Sautee onion: In a large non-stick pan heat 1 tablespoon of oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
4. Add mushrooms: Add the mushrooms, some of the salt and pepper, increase the heat until medium/high and cook for about 10 minutes stirring occasionally (if you don’t stir too much the mixture will brown a little which will add more flavour). The mixture is ready when all the moisture has been absorbed and the mushrooms are nicely browned. Remove from the heat and set aside to cool completely.
5. Combine croquette filling ingredients: Combine the potatoes, mushroom filling mixture and cheese. Stir thoroughly, taste the mixture then add the rest of the salt (and more pepper) if needed.
6. Add egg: Stir in one egg and 8 tablespoons of breadcrumbs. Refrigerate the mixture for 30 minutes (up to overnight).
7. Form croquettes: Form round balls (about the size of a golf ball) then gently roll each using the palms of your hands until approx. 3 inches (7-8cm) long. It’s a good idea to rub a little oil in your hands to prevent the mixture sticking to them as you roll. You should have 12 croquettes rolls.
8. Prepare coating ingredients: Prepare 3 bowls: for the flour, beaten egg, and 5-6 tablespoons of breadcrumbs.
9. Coat croquettes: One by one roll the croquettes first in the flour then the egg and lastly in the breadcrumbs.
10. Fry mushroom croquettes: In a large pan heat 1.5 tablespoons of oil and fry the croquettes over a low/medium heat for about 8 minutes turning 90 degrees every 2 minutes to give them 4 sides. Add a little oil as needed to make sure the croquettes are evenly browned and crispy on all sides. Work in batches to avoid overcrowding the pan.
11. Serve: Remove from the pan and set aside for 5 minutes before serving.
Serving suggestions
Polish mushroom croquettes are extremely versatile and can be served in a variety of different ways:
As a meal: Serve with refreshing Polish sauerkraut salad, cold beet salad or crunchy beet slaw.
With soup: They make a delicious accompaniment to Polish borscht (served in a cup!), Ukrainian borscht and sauerkraut soup, as well as creamy soups, including beet fennel soup and spinach and pea soup.
As a snack: On their own or with a yogurt-based dip such as ranch or mustard dill sauce as well as horseradish beets.
Top tips
- Mushrooms: Wipe the mushrooms using kitchen paper (do not rinse). For best results blend in 2 batches.
- Potatoes: It is important to mash them while still warm (so the mixture is as smooth as possible).
- Preparation: To save time prepare the mushroom mixture while you are waiting for the potatoes to cook.
- Frying croquettes: Avoid overcrowding the pan so you can comfortably turn the croquettes over as they cook.
- Serving: Rest your mushroom croquettes for 5 minutes before serving. They will become a little firmer but will still be crispy.
- Storing: Leftovers can be refrigerated, covered, for up to 3 days.
- Freezing: Assemble the croquettes rolls (without the coating mixture) in an airtight container separating with pieces of parchment for up to 3 months. Defrost in the fridge overnight then dip in the coating mixtures and fry as per Instructions.
Reheating
You can reheat your croquettes with mushrooms in a hot oven (or broil/place under the grill for a few minutes), turning over halfway through. This should make them crispy again (though they may not be quite as good as fresh).
I do not recommend reheating them in the microwave.
Make ahead
Mushroom mixture: Prepare the night before, cool completely, then cover and refrigerate.
Potatoes: You can also boil and mash the potatoes the night before and once cooled refrigerate, covered, until you are ready to make the recipe.
Croquettes: Form the croquettes, arrange on top of a large plate and refrigerate overnight. Cook as per Instructions the following day.
How to make mushroom croquettes using less oil
I like to make this mushroom croquettes recipe in a traditional way, i.e., pan-frying, but if you are worried about using too much oil there is a different method. Use panko breadcrumbs instead of homemade fine/mixed breadcrumbs and toast them with a little oil before coating the croquettes and cooking them in the oven (as in my chicken fingers recipe).
You can still use homemade breadcrumbs in the mushroom-potato filling using this method.
Related recipes to try next
- Polish Egg Patties
- Mung Bean Patties with Mushrooms
- Beetroot Potato Patties
- Crispy Polish Potato Pancakes
See also these other delicious Polish recipes!
Polish Mushroom Croquettes
Equipment
- Food processor
- 3 shallow bowls
- Large non-stick frying pan
Ingredients
- 1 pound (450 g) mushrooms
- 10.58 ounces (300 g) potatoes unpeeled, approx. 2 med. potatoes
- 1 onion finely chopped
- 2 large eggs 1 whole, 1 lightly beaten
- â…“ cup (40 g) cheddar cheese coarsely grated
- 8 tablespoons breadcrumbs plus 4-5 for coating
- 2 tablespoons flour
- 1 teaspoon fine sea salt and freshly ground pepper each, or to taste
- 5 tablespoons vegetable oil
Instructions
- Prepare potatoes: Boil the potatoes until tender. Remove from the heat, drain well and set aside for a few minutes until cool enough to handle. Peel then mash the potatoes until creamy. Set aside to cool completely.
- Prepare mushrooms: Roughly chop the mushrooms then place one half in a food processor and pulse until finely chopped. Transfer to a bowl and pulse the rest of the mushrooms. Set aside.
- Sautee onion: In a large non-stick pan heat 1 tablespoon of oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
- Add mushrooms: Add the mushrooms, some of the salt and pepper, increase the heat until medium/high and cook for about 10 minutes stirring occasionally (if you don’t stir too much the mixture will brown a little which will add more flavour). The mixture is ready when all the moisture has been absorbed and the mushrooms are nicely browned. Remove from the heat and set aside to cool completely.
- Combine filling ingredients: Combine the potatoes, mushroom filling mixture and cheese. Stir thoroughly, taste the mixture then add the rest of the salt (and more pepper) if needed.
- Add egg: Stir in one egg and 8 tablespoons of breadcrumbs. Refrigerate the mixture for 30 minutes (up to overnight).
- Form croquettes: Form round balls (about the size of a golf ball) then gently roll each using the palms of your hands until approx. 3 inches (7-8cm) long. It’s a good idea to rub a little oil in your hands to prevent the mixture sticking to them as you roll. You should have 12 croquettes rolls.
- Prepare coating ingredients: Prepare 3 bowls: for the flour, beaten egg, and 5-6 tablespoons of breadcrumbs.
- Coat croquettes: One by one roll the croquettes first in the flour then the egg and lastly in the breadcrumbs.
- Fry croquettes: In a large pan heat 1.5 tablespoons of oil and fry the croquettes over a low/medium heat for about 8 minutes turning 90 degrees every 2 minutes to give them 4 sides. Add a little oil as needed to make sure the croquettes are evenly browned and crispy on all sides. Work in batches to avoid overcrowding the pan.
- Serve: Remove from the pan and set aside for 5 minutes before serving.
Notes
- Mushrooms: Wipe the mushrooms using kitchen paper (do not rinse). For best results blend in 2 batches.
- Potatoes: It is important to mash them while still warm (so the mixture is as smooth as possible).
- Preparation: To save time prepare the mushroom mixture while you are waiting for the potatoes to cook.
- Frying croquettes: Avoid overcrowding the pan so you can comfortably turn the croquettes over as they cook.
- Serving: Rest your mushroom croquettes for 5 minutes before serving. They will become a little firmer but will still be crispy.
- Storing: Leftovers can be refrigerated, covered, for up to 3 days.
- Reheating: Reheat in a hot oven (or broil/place under the grill for a few minutes), turning over halfway through.
- Freezing: Assemble the croquettes rolls (without the coating mixture) in an airtight container separating with pieces of parchment for up to 3 months. Defrost in the fridge overnight then dip in the coating mixtures and fry as per Instructions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
If you make this mushroom croquette recipe I'd love to know how it turned out for you. How did you serve it? Let me know in the comments below, thanks:)
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