Porcini and chanterelle croquettes

Ingredients

• 300 g fresh or frozen porcini mushrooms
• 300 g fresh or frozen chanterelles
• 50 g butter
• 50 g flour
• 500 ml milk
• Salt and pepper to taste
• 1 beaten egg
• Breadcrumbs
• Oil, for frying

Step-by-step preparation

1. Clean the porcini and chanterelles and cut them into small pieces.
2. Melt the butter in a large skillet and add the mushrooms. Sauté for a few minutes until golden and soft.
3. Add the flour to the skillet and mix well with the mushrooms. Cook for a couple of minutes, stirring constantly.
4. Add the milk gradually, whisking constantly until smooth. Cook over medium heat for about 10 minutes until the mixture thickens.
5. Season with salt and pepper and chill in the fridge for at least 2 hours.
6. Shape the cold mixture into croquettes using a spoon. Dip each croquette in beaten egg and then in breadcrumbs.
7. Heat the oil in a large frying pan and fry the croquettes in small batches until golden and crisp. Drain on paper towels.
8. Serve the porcini and chanterelle croquettes hot as an appetizer or as a side for any main course.