Croquetas of myra

Melt 15 g of butter in a frying pan and fry the mushrooms and shallots for 5 min. Allow to cool. In the meantime, melt the rest of the butter with the olive oil in another pan and add 75 g of flour while stirring. Leave to cook for 2 minutes. Add a dash of milk while stirring and bring it to the boil. Let it simmer for 2 minutes while stirring. Add the gorgonzola, let it melt and season with salt and pepper. Add the mushrooms, stir and put the mixture in a bowl. Cover with cling film and let stiffen in the refrigerator for at least 2 hours.

Prepare 3 deep plates and do the rest of the flour in the 1st, the egg in the 2nd and the breadcrumbs in the 3rd. Season the flour with salt and pepper and sprinkle some of it on your hands. Scoop 1 tbsp of the filling into your hand, roll a sausage and pass it first through the flour, then through the egg and finally through the breadcrumbs. Make the rest of the croquettes until the filling is finished.

Fill the pan to half with sunflower oil and heat to 180 ºC. You can check the temperature with a kitchen thermometer. Or put a piece of bread in the oil. If it starts to fizz immediately, the oil has the right temperature. Fry every 4 or 5 croquettes in 3 min. Golden brown. Take them out of the pan with a slotted spoon and drain on kitchen paper. Sprinkle with salt if necessary and serve immediately.