• 8oz package of whole FunGuy white button mushrooms
  • 1 small onion, peeled
  • 2 cloves garlic, peeled
  • 1 celery stalk
  • 1 small bell pepper
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons cream cheese, room temperature
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • ¾ cup milk
  • 1 cup bread crumbs
  • 2 egg whites
  • vegetable oil for frying

It’s getting to be that time of year again. You know, the time where you actually want to be in the kitchen cooking up something yummy and comforting. Something like Cajun spiced croquettes full of FunGuy mushrooms and soft cream cheese.

It’s okay that they’re fried too, because swimsuit season is over half a year away. That means you can eat the whole batch and no one will know. Really! The FunGuy said so!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends. Remove the stem from the bell pepper, trim the end off the celery and cut them into 1 inch pieces. Cut the onion into quarters.
  2. Place the mushrooms, onion, garlic, celery, bell pepper, Cajun seasoning and salt in a food processor and pulse until well chopped, but not a paste. Transfer to a bowl, stir in the cream cheese  and set aside.
  3. Heat olive oil in a sauté  pan over medium heat. Stir flour into the oil with a whisk to make a paste. Cook 1 minute, stirring constantly.
  4. Remove the pan from the heat and slowly stir in the milk, mixing it until smooth. Return the pan to the heat and bring it back to a slow boil, stirring constantly.
  5. Remove the pan from the heat and pour it into the mushroom mixture and mix well. Allow to cool to room temperature, about 15 minutes. Cover with plastic wrap and place in the refrigerator for 30 minutes.
  6. Once the mushroom mix is chilled, remove it from the refrigerator.
  7. In a shallow bowl, beat egg whites together until frothy. Pour bread crumbs into another bowl.
  8. Divide the mushroom mixture into approximately 16 balls.
  9. Drop each ball, one at a time, into the egg whites and gently turn to cover the ball completely. Gently transfer the ball to the bread crumbs and roll it around until it’s completely covered. Place uncooked croquettes on a clean plate, not touching. When all croquettes have been made, cover and refrigerate for 30 minutes.
  10. Heat vegetable oil in a deep pain to 350F or until a piece of bread brown in 30 seconds. Carefully place 3-5 croquettes into the hot oil and allow to cook until golden brown on all sides, 3-5 minutes. Transfer cooked croquettes to a plate lined with paper towels to drain of excess oil.
  11. Allow to cool 5-10 minutes before serving with your favorite dipping sauce.

Have a Fun meal!