This is a
delicious tapa that we recently discovered in the Natural Park of Los Alcornocales in the
province of Cadiz. It was made with cep mushrooms gathered from under the cork oak trees
and served with a sweet fruit puree and a garlic mayonnaise.
Method
- Ingredients
- 3 tblsp butter
- half a small onion
- 2 tblsp flour
- quarter litre of milk
- pinch of grated nutmeg
- half a kilo of wild mushrooms (cep), sautéed and finely chopped
- 200g fine breadcrumbs
- Sunflower oil for frying
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Heat the oil and butter in a saucepan and sauté the onions until soft
(not letting them brown) Stir in the flour and let it cook briefly, then whisk in the milk.
When this has formed a thick sauce add
the mushrooms. Season this mixture with the nutmeg, salt and pepper.
Spread the mixture in a dish and put in the fridge until it is solid, for about 6 hours. (overnight would be best)
When ready beat the eggs in a shallow dish and the breadcrumbs in another. With moistened hands form the croquettes into cylinders and then
(with dry hands) dip each one first into flour, then into the egg and then in the breadcrumbs. Take care that they are well
covered and leave to dry in a cool place for about 30 minutes.
When ready deep fry the croquettes in the oil for approx 3 minutes or until golden brown.
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