Mushroom and Potato Croquette Recipe
Here in the Pacific Northwest we are very fortunate to have such an abundance of seasonal, beautiful and local produce available at all times of the year. This season at Luc you can look forward to seeing an array of wild mushrooms, Cauliflower Mushrooms, Lobster Mushrooms, and Black, Golden, and White Chanterelle Mushrooms from some of the most passionate local foragers in the Pacific Northwest.
Here is one of Chef David Mitchell’s favorite wild mushroom recipe’s to cook at home.
Mushroom and Potato Croquette
1lb Chanterelle Mushrooms cleaned and rough chopped
¼ cup olive oil
1lb raw Yukon Gold potatoes
2 clove garlic
½ large onion
1cup Comte Cheese (or high quality Swiss)
2 T minced chives
1 T harissa
4 egg whites whisked
3 cups of Panko or any bread crumb
Salt and pepper to taste
Method: Boil potatoes in salted water with garlic cloves until fully cooked then strain and cool. Lightly salt mushrooms and let sit for 20 minutes, in a large sauté pan heat the olive oil until lightly smoking and add mushrooms in small batches so not to over crowd, cook until lightly crisp and caramelized. Dice and sauté onions on med high heat to get color then cool. Combine all ingredients in large bowl and mix well. Bread with egg white and Panko bread crumbs.
For frying two croquettes: Heat 3oz canola oil to medium-high heat and add croquettes, cook for 2 minutes or until dark golden brown, flip and cook 2 more minutes until dark golden brown. Drain on paper towels, and lightly season with salt. This dish is great served with a small side salad and any kind of aioli or savory chutney or jam.