1. Prepare the croquette base following the Chicken Croquettes I. method from the same volume (Farmer, p. 312), substituting the proportions below in place of the full measure of chicken called for in that recipe.
2. Combine 1⅓ cups (approximately 185 g) cooked, finely chopped chicken meat with ⅔ cup (approximately 65 g) chopped mushrooms.
3. Proceed with the shaping, breading, and frying steps as directed in Chicken Croquettes I., frying in deep fat heated to 375°F (190°C) — the fat is ready when a small bread cube browns in approximately 40 seconds.
4. Fry croquettes in batches, turning once, for 3–4 minutes total, until deep golden brown on the exterior and an instant-read thermometer inserted into the center reads at least 165°F (74°C). Drain on a rack or absorbent paper before serving.
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