Mushroom croquettes & aioli

Method

1. 01

   Finely chop the mushrooms and shallot. Fry the mushrooms in batches in a very hot pan, at first without salt, until their liquid has evaporated and they are well browned. Add the shallot and half the butter. Cook for 2-3 minutes.

2. 02

   Melt the remaining butter in a saucepan. Add the flour and cook for 2 minutes without browning. Gradually whisk in the warm milk and cook until very thick. If needed, briefly blend to remove lumps.

3. 03

   Add the mushrooms, shallot and cheese. Season with pepper, nutmeg and a little salt. Cook for 2-4 minutes, stirring, until the mixture is firm and pulls away from the pan.

4. 04

   Transfer to a shallow dish, cover the surface with cling film and chill for at least 4 hours, preferably overnight. You can use the freezer to speed this up.

5. 05

   Cover the garlic with oil and cook over the lowest heat for 25-40 minutes, maintaining a temperature of 96-98°C. It should soften but must not brown. Cool it and reserve the oil.

6. 06

   Divide the cold mixture into 28 g portions. Shape into balls or short cylinders and chill for 30 minutes.

7. 07

   Coat each portion in flour, egg and panko. Double-coat if needed. Chill for another 30-45 minutes.

8. 08

   Blend the confit garlic with the egg yolk, mustard, lemon juice and salt. Slowly pour in the garlic oil while blending continuously. If needed, add neutral oil or a little cold water.

9. 09

   Fry in batches for 2-3 minutes at 170-175°C. Drain on a wire rack and serve immediately with aioli and fresh chives.