Ingredients (for 25~30 units)

• 15 g of dried ceps
• 200 mL of water
• 100 g of flour
• 50 g of butter
• 50 mL of olive oil
• 100 g of onion
• 500 mL of milk (oat milk works just fine)

Preparation

1. Add the dried ceps to the water. Keep it for at least 1 hour. Then strain it and keep half of the water.
2. Chop the onion (no need to do it very fine since we will grind it later). Add 25 mL of the oil to a pan and slowly cook the onion until it starts to become transparent. Then add the ceps.
3. Add 200 mL of the milk, the onion, and the ceps to a bowl. Grind it with a mixer. Adjust the level of ground to your personal taste.
4. Heat the cep water and the remaining 300 mL of milk.
5. In a large pan, add butter, oil, and a pinch of salt.
6. Add the flour and cook it until it starts to become brown.
7. Add the onion and cep mix, the milk, and the water.
8. Keep stirring until the dough unsticks from the pan.

References

La Cuina de l’Eri: Croquetes de ceps