Mushroom croquettes ( Croquetas de champiñones )

2 tablespoons of Flour

3 tablespoons of Olive oil

300 gr of Mushrooms

3 eggs and breadcrumbs

1/2 L of Milk

Salt

Chop the mushrooms very small or in the mixer with a few drops of milk

You put the eggs to cook and, when they are hard, you chop it into very small pieces.

Put three tablespoons of olive oil in a frying pan and, when it is hot, add two heaping tablespoons of flour.

Brown the flour well without burning it, stirring it with a wooden spoon.

As soon as the flour is toasted, the milk is added at once, turning it over very quickly so that it does not become lumpy.

Continue to stir over medium heat and add the mushrooms and chopped hard-boiled eggs.

With all this and the salt, keep stirring well for the same side for about twenty minutes until the pasta comes off the bottom of the pan by itself.

When the dough is peeled off and the pan is clean, it is poured onto a flat dish so that it is thin and cools down first.

Let it rest for a few hours, then take a bit of dough with a spoon, wrap it in beaten egg and then in breadcrumbs, and roll it between your hands to form the croquettes. They are fried in plenty of hot oil by turning them over.

They’re served hot with a salad