Leek and Mushroom Croquettes
Ingredients
- 5 tablespoons unsalted butter
- 2 leeks, white and tender green parts only, thinly sliced
- 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- 3 tablespoons all-purpose flour, plus more for coating
- 1 cup milk
- 1/2 cup shredded Gruyère
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 large eggs beaten with 2 tablespoons of water
- 1 1/2 cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
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