Woolly Chanterelle croquettes


2 bags of mushrooms,
40 g of butter,
2 tbsp. flour,
1 egg,
1 cup dry bread crumbs,
1 cup chopped parsley,
1 shallot,
oil for deep frying,
salt and pepper.

Cut rehydrated mushrooms in small pieces and cook in butter.
Sprinkle 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 cool.
Shape in prune size croquettes, roll in bread crumbs and deep-fry.
When golden brown, drain on a piece of cloth and serve as garnish.

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