Mushroom croquettes

• Difficulty: Average
• Time: 20 min of preparation, 0 min of cooking
• Doses for: 6 people

Ingredients

• 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

Preparation

1. 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.
2. Finally, add salt and add a pinch of freshly grated nutmeg.
3. Leave to cool, pour into a bowl, cover with plastic wrap making it stick to the sauce and leave to rest in the refrigerator.
4. Clean the mushrooms carefully, first with a dry brush to remove the earth and then with a damp cloth.
5. Cut them roughly with a knife and sauté them in a pan with oil and garlic, salt, and set aside.
6. 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.
7. With a spoon form some quenelle, pass them first in the flour then in the beaten eggs, and finally in the breadcrumbs.
8. It is possible to give the croquettes the desired shape by modeling them before passing them into the egg.
9. Fry the croquettes in plenty of hot extra virgin olive oil. Serve freshly fried.