-
1
Heat the olive oil in a large skillet over high heat.
-
2
Add the mushrooms and cook until golden, about 4 minutes.
-
3
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.
-
4
Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes.
-
5
Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes.
-
6
Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes.
-
7
Remove from the heat, transfer to a bowl and let cool to room temperature.
-
8
Cover and refrigerate until firm, at least 2 hours.
-
9
Line a baking sheet with parchment paper.
-
10
Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish.
-
11
Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish.
-
12
Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes.
-
13
Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet.
-
14
Cover with plastic wrap; refrigerate until firm, 30 minutes.
-
15
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.
-
16
Remove with a slotted spoon and drain on paper towels; season with salt.
-
17
Serve with mustard.
-
18
Photograph by Con Poulos
