Adobo mushroom croquettes

  • 2
  • 2 hours plus 2 hours or more for pickling mushrooms
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These filipino-inspired béchamel croquettes from Florence Mae Magnaloc are filled with wild mushrooms cooked in a tangy adobo sauce. They are a great vegetarian appetiser, and work well with any mushrooms that you have.

First published in 2024
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Pickled shimeji mushroom


Garlic béchamel


  • 1 egg, beaten
  • breadcrumbs
  • oil, for deep-frying



Bring the sugar, vinegar and water for the pickled mushrooms to a boil, stirring to dissolve the sugar, then remove from the heat and let cool

  • 175ml of cane sugar
  • 175ml of white wine vinegar
  • 350ml of water

Once cool, combine 175 ml pickling liquid with the sherry vinegar, confit garlic and shimeji. Seal in a sterilised container and let pickle at room temperature for 2 hours


For the adobo sauce, mix together the soy sauce, white vinegar, garlic and black peppercorns


Sauté the mushrooms for the filling in a pan over medium heat until they're browned and have released their moisture. 


Add 120 ml adobo sauce to the mushrooms, mix well, and cook until the mixture thickens. Set aside to cool


For the béchamel, in a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned


Stir in the flour to create a roux. Cook for a couple of minutes, stirring constantly, to remove the raw flour taste

  • 2 tbsp of plain flour

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste


Combine the béchamel sauce with the cooled mushroom mixture. If the mixture is too soft to shape, let it cool in the refrigerator until it firms up


Once the mushroom and béchamel mixture is cool and manageable, shape into small balls or croquettes


Dip each croquette first into the beaten egg, then roll in bread crumbs to coat evenly

  • 1 egg, beaten
  • breadcrumbs

Heat oil in a deep-fryer or a deep pan to 175°C. Fry the croquettes in batches until they are golden brown and crispy, about 4-5 minutes

  • oil, for deep-frying

Drain on paper towels to remove excess oil before serving topped with a pickled shimeji mushroom

First published in 2024

Florence Mae Magnaloc was at university when she opened her Filipino ice cream parlour Mamasons. Today, she also heads up bakery Panadera and restaurant Donia, where she cooks her take on Filipino classics.

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