Woolly Chanterelle croquettes
2 bags of mushrooms,
40 g of butter,
2 tbsp. flour,
1 cup dry bread crumbs,
1 cup chopped parsley,
oil for deep frying,
salt and pepper.
rehydrated mushrooms in small pieces and cook in butter.
flour on preparation and cook 5 to 6 minutes while stirring.
Add salt and pepper.
Remove from heat and add beaten egg, parsley and minced shallot. Let
in prune size croquettes, roll in bread crumbs and deep-fry.
When golden brown, drain on a piece of cloth and serve as garnish.