Ham And Mushroom Croquettes

• 7 ounces porcini mushrooms
• 5 5/8 tablespoons butter
• 5/8 cup flour sifted
• 3 1/8 cups milk heated
• 7 1/16 tablespoons ham Iberian, you can substitute pancetta
• salt
• 1 egg beaten
• bread crumbs
• vegetable oil for frying

1. If you have purchased dried porcinis, the first step is to rehydrate them in either hot water or hot milk.
2. Once hydrated, dice the porcinis finely and saute for a few minutes. Remove from heat and set aside.
3. Make the bechamel sauce. In a saucepan, melt the butter. Sift in the flour and whisk. Whisk in hot milk little by little until there are no lumps and the mixture comes to a sauce-like consistency.
4. Add the chopped ham and mushrooms to the sauce. Salt to taste.
5. Pour the bechamel out onto a flat pan and refrigerate until cooled.
6. Pinch off sections of the bechamel and form into croquette balls. Coat the croquettes in beaten egg and then bread crumbs.
7. Fry the croquettes in plenty of hot oil until crispy.

porcini mushrooms, butter, flour, milk, ham, salt, egg, bread crumbs, vegetable oil

Taken from www.yummly.com/recipe/Ham-and-Mushroom-Croquettes-627265 (may not work)