- Difficulty: Average
- Time: 20 min of preparation, 0 min of cooking
- Doses for: 6 people
- 50 g of butter
- 500 g of milk
- 50 g of farinanoce nutmeg
- 250 g of mixed mushrooms (porcini mushrooms chanterelles pioppini)
- 1 yolk and 1 whole egg
- 1 clove of garlic
- extra virgin olive oil
- Prepare the béchamel the day before: toast the sieved flour with the melted butter in a non-stick pan, add the little hot milk and continue cooking until you get a rather dense consistency.
- Finally, add salt and add a pinch of freshly grated nutmeg.
- Leave to cool, pour into a bowl, cover with plastic wrap making it stick to the sauce and leave to rest in the refrigerator.
- Clean the mushrooms carefully, first with a dry brush to remove the earth and then with a damp cloth.
- Cut them roughly with a knife and sauté them in a pan with oil and garlic, salt, and set aside.
- Add the mushrooms to the béchamel sauce, add an egg yolk and a whole egg, mix well and leave to rest in the fridge for half an hour.
- With a spoon form some quenelle, pass them first in the flour then in the beaten eggs, and finally in the breadcrumbs.
- It is possible to give the croquettes the desired shape by modeling them before passing them into the egg.
- Fry the croquettes in plenty of hot extra virgin olive oil. Serve freshly fried.