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Mushroom & Gruyere Croquettes

Mushroom & Gruyere Croquettes
Mushroom & Gruyere Croquettes

Here's a recipe for delicious Dutch croquettes made with different mushrooms and gruyere cheese.

This recipe yields 12 medium size croquettes.


1/4 cup unsalted butter

1/4 cup all-purpose flour

1 cup vegetable or chicken broth

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/2 cup finely chopped mixed mushrooms (such as shiitake, cremini, and oyster)

1 medium yellow onion (chopped)

1/2 cup grated Gruyere cheese

2 eggs

1 cup fine breadcrumbs

Vegetable oil, for frying


  1. In a large saucepan, melt the butter over medium heat and cook the onions until soft, then add the mushroom and cook fully. Add the flour and stir constantly for 2-3 minutes until the mixture turns slightly golden. Gradually whisk in the broth and milk, stirring constantly until the mixture thickens and becomes smooth.

  2. Add the salt, black pepper, nutmeg, thyme, and rosemary, stirring until well combined. Remove from heat and stir in the grated Gruyere cheese until melted and well combined. Spread the mixture into a shallow dish and let cool to room temperature.

  3. In a separate shallow dish, lightly beat the eggs. Using a tablespoon or cookie scoop, form the cooled mixture into small cylindric croquettes. Roll each croquette in the beaten egg and then in the breadcrumbs, making sure they are well coated.

  4. Heat the vegetable oil in a deep pot or fryer to 190°C. Fry the croquettes in batches for 2-3 minutes until golden brown and crispy on the outside. Remove from the oil with a slotted spoon and drain on paper towels.

  5. Serve hot with mustard to dip them in.


  1. You can also make these croquettes in advance and freeze them until ready to fry.



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