Mushroom Korroke

  • 2 Large Portabello mushroom caps (chopped)
  • 2 rehydrated Shitake Mushrooms ( chopped)
  • 5 gm Chinese black funghi
  • Salt
  • 2 Garlic cloves (smashed and diced)
  • pepper
  • Mirin or cooking wine
  • Milk
  • 100 gm Butter 
  • 115 gm of plain flour
  • cooking oil
  • Panko crumbs
  • Large egg

  1. Rehydrate the two Shitake mushrooms and the black funghi in a cup of warm water.  Stand 30 minutes. Remove and squeeze out the moisture.
  2. Slice the mushrooms and then chop them finely. Chop the funghi.
  3. In a pan, add some oil. Add the garlic and fry it until fragrant. Add and saute the mushroom/funghi until tender. Add a Tbsp of Mirin or cooking wine. Season with salt, pepper.  Approx 6 min on medium heat.
  4. Make a roux with flour and butter.  Cook with continuous mixing for 5 minutes Then slowly add the milk, stirring continuously . Keep stirring until you have made a thick sauce. Turn off the heat and allow to cool for 15 minutes.
  5. Mix the cooked mushroom with the béchamel sauce and place in the refrigerator for a few hours or overnight.  This allows firming of the cream base for easier molding of the croquettes and allows the flavours of the ingredients to meld nicely. Mold the croquettes into cylindrical or pattie form in your hands.
  6. Dip into flour, beaten egg and panko in a succession of bowls. 
  7. Heat some oil in another pan to 180 C. (350 F) deep fry the balls until a rich dark golden color which may take 4 minutes. It will have a nice crispy crust on the outside and  flavourful on the inside. Place on a paper towel to drain any excess oil.
Serve with a sauce such as the classic Tonkatsu or Sauce Remoulade