Mushroom croquettes

Wash and cut the mushrooms. Fry a finely chopped onion with EVOO and when it is ready add the mushrooms. Add a dash of EVOO and let them cook, they will release a lot of water, let them cook with it. When all the water is consumed and they are soft, they are ready. Adjust salt, pepper or garlic powder.

Drain the oil well and mash everything to a puree (this step is optional, I like them better).

Make the béchamel sauce in a separate saucepan, so that it is quite thick and there is more of it than of the mushroom puree.

Integrate everything together and mix well. Add a pinch of nutmeg and pour into a glass bowl. Allow to cool and cover with plastic wrap without leaving any space between the dough and the paper. When it has cooled, let it rest in the refrigerator for 24 hours.

Remove from the refrigerator and cut the dough into equal parts. With the help of a knife or spoon take out portions, pass them through a little whole wheat flour, shape them, dip them in egg and finally in whole wheat breadcrumbs (I get it by crushing whole wheat peppers). Once battered, you can fry them, bake them in the oven or freeze them for another occasion. I got 22 medium sized croquettes!

✔️El wholemeal breadcrumbs are finer than normal breadcrumbs, they will not be so thick and crunchy. ✔️Si fry them, do it in quite hot EVOO and let the croquettes drain on absorbent paper before eating.