-
Finely mince 1 clove of garlic, finely dice 1/2 of an onion and finely dice 7 button mushrooms
-
Heat a non-stick frying pan with a medium heat and add 1/4 cup extra virgin Spanish olive oil
-
Once the oil gets hot, season it with sea salt and add the minced garlic to the pan
-
After about 20 seconds add the diced onions to the pan and mix
-
After cooking your onions for about 4 minutes add the diced mushrooms to the pan and mix
-
About 3 minutes after adding the diced mushrooms, add a generous pinch of freshly chopped parsley and sea salt and mix
-
Grab a 1/4 cup of all-purpose flour and start adding it to the pan, little by little, while continuing to stir the mixture
-
Now grab 1 cup of milk and start adding it to the pan, just like the flour, a little at a time while continuing to stir the mixture
-
Once your mixture becomes into a paste, turn your burner off and transfer the mixture to a bowl and cover with seran wrap
-
Grab a small bowl and beat 1 egg
-
Grab 1/2 cup of bread crumbs and add to a seperate bowl
-
Once your mushroom mixture reaches room temperature remove the seran wrap
-
Using a spoon, grab some of the mixture and begin to shape your croquettes, in the size and shape of an egg
-
Dip the croquettes one by one into the egg bowl and coat well and then into the bowl with the breadcrums and coat well and transfer to a plate
-
Grab a small non-stick frying pan, heat with a medium heat and add 1/2 cup extra virgin Spanish olive oil to the pan
-
Once the oil gets very hot, start adding the croquettes to the pan without overcrowding, cook in batches
-
After about 1 minute turn the croquettes to cook the uncooked side and cook for another minute, then remove from the pan and transfer to a plate with a paper towel
-
Once all your croquettes are cooked transfer to a new plate
-
Garnish with fresh parsley
-
Enjoy!