Boletus croquettes
These porcini mushroom croquettes are one of my husband's favorites—if you can even rank his food, because he likes everything, absolutely everything—except chickpeas, he couldn't be perfect! He's not picky at all and really enjoys eating.
Ingredients · Servings 50
- 2 beautiful boletus mushrooms (or 3 medium-sized ones)
- 50g of Iberian ham
- 1 tablespoon of extra virgin olive oil
- 50g of extra virgin olive oil
- 50g of butter
- 30g of onion
- 170g of plain flour
- 800g of whole milk
- Shall
- Breadcrumbs
- Egg for breading
Method
- Clean the porcini mushrooms with a brush to remove all the dirt. If there are any bits you can't remove, use a knife. Dice the porcini mushrooms into small pieces and set aside.
- Cut the Iberian ham into cubes as well. Set aside.
- Dice the onion into small pieces. Set aside as well.
- Heat a pan with a tablespoon of extra virgin olive oil over medium heat. Once hot, add the onion and reduce the heat to medium to prevent burning.
- When it starts to become transparent, add the porcini mushrooms and put a lid on them, so that they sweat and cook quickly.
- In a few minutes, remove the lid and add the ham. Let it cook for about 30 seconds and turn off the heat. Place the contents of the pan in a colander to drain any excess oil.
- Put the oil and butter —or just 100g of oil, if you prefer— in a frying pan.
- Add the flour and stir with a whisk until it is lightly browned.
- Add the warm milk, a pinch of salt, and gradually the contents of the strainer—read the instructions—while continuously whisking. Cook the mixture over low heat for at least 10 to 15 minutes. Once it begins to boil, remove from the heat.
- Put the dough in a container where it won't be too spread out, and let it cool —I leave it overnight—.
- Take portions of the dough with a spoon and shape them with breadcrumbs —don't use too much—.
- Once you have them formed, dip them in well beaten egg and then in breadcrumbs again.
- Fry in plenty of hot extra virgin olive oil, taking care that they cook through without burning on the outside.
- Let them drain on kitchen paper before serving, so they don't have excess fat.
