Hermanos Torres share elegant mushroom croquette recipe

Sergio and Javier Torres, the three-Michelin-star chefs behind Cocina Hermanos Torres in Barcelona, have shared a recipe for croquettes that swaps the traditional ham for mushrooms and Parmesan. The dish, which they describe as one of their most elegant, relies on a duxelle of finely chopped mushrooms, onion, and garlic, cooked until their moisture evaporates to concentrate flavor Source: elespanol.

The recipe

The filling combines a duxelle with a béchamel made from butter, flour, and milk. The key twist is adding Parmesan at the end, cut into small cubes rather than grated, so it melts into strings when fried Source: El Español. The recipe calls for 460 g of mushrooms, 100 g of Parmesan, and a pinch of nutmeg Source: elespanol.

Technique and tips

• The duxelle must be cooked until all liquid evaporates, as mushrooms are over 90% water Source: El Español.
• The béchamel and duxelle are mixed, then chilled for three to four hours to firm up before shaping Source: El Español.
• For breading, use flour, egg, and breadcrumbs or panko, and drain on a rack after frying Source: El Español.

Background

The Torres brothers, known for their TV show "Torres en la cocina," have three Michelin stars and a Green Star at their restaurant Source: elespanol. The croquettes are also on the menu at their other Barcelona restaurant, Eldelmar Source: El Español. While the recipe is meat-free, some sources note that the Green Star distinction has been progressively withdrawn during 2026, though this is not directly related to the recipe Source: El Español.