Chanterelle and cheese croquettes with mesclun from Paula Wolfert's World of Food / Mostly Mediterranean: A Collection of Recipes from Her Kitchen, Travels, and Friends by Paula Wolfert

  • shallots
  • chanterelle mushrooms
  • Show all ingredients...

  • EYB Comments

    Can use Cantal or Monterey Jack cheese. See recipe for greens substitutions.

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Notes about this recipe

  • Eat Your Books

    Can use Cantal or Monterey Jack cheese. See recipe for greens substitutions.

  • Breadcrumbs on February 22, 2011

    Note 2 of 2 - As a result, the batter seemed especially loose. Consequently, I decided to add some freshly grated Parmesan cheese to tighten it up, approx 2tbsp. did the trick. I should also note that I used regular, unsalted butter w 1/2tsp of olive oil vs using (making) clarified butter. I figured the benefit of timesaving outweighed the risk of detrimentally impacting the dish w my lazy butter! I think that was a good call, the Croquettes were so delicious, I wish we’d had company as I would have been quite happy to present this dish to guests. I’ll definitely make it again, it looks beautiful on the plate and, while it did give me a bit of concern this first time out, I’m confident that execution won’t be an issue next time around. K loved this too, and he never gives top marks to anything non-Italian (no, he’s not Italian!!) ; - )

  • Breadcrumbs on February 22, 2011

    p. 22 - Note 1 of 2 -The Croquettes were light, yet and rich in flavor, making them the perfect partner for the acids and bitterness of the greens. I was actually surprised how much I enjoyed this dish because I had convinced myself it wasn’t going to turn out well when I saw how the Croquette mixture was coming together and their combination of ingredients was unique relative to other croquette recipes I’ve made. As a result, I followed the recipe to the letter when it came to the batter, even weighing the ingredients where weight measures were provided, particularly since the mushroom to batter ratio seemed low to me. I had large Chanterelles so I slivered them as suggested and, sauteed them earlier in the day and held them in the fridge after wrapping them in paper towel to absorb any excess oil. My primary concern was with the bread. I left bread out in the morning to dry and it absorbed all the milk at prep time and I was unable to extract any liquids.

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