Preparation

1. Sauté the onion and porcini mushrooms in olive oil over medium heat
2. Prepare a smooth, creamy béchamel sauce
3. Blend the mushrooms and onion until smooth, then mix them with the béchamel
4. Toast the butter and flour, then add them to the mixture
5. Let it cool in the fridge
6. Shape the croquettes as desired, then coat them in beaten egg and breadcrumbs
7. Let them rest for one hour
8. Fry them carefully, without letting the oil smoke
9. Drain on absorbent paper
10. Dish ok

Porcini mushrooms: a low-calorie delicacy

There are around 300 species of porcini mushrooms. The term “boletus” refers to a type of fungus first identified in the early 19th century.

Boletus literally means mushroom or lump.

Not all porcini are edible. It’s said that those with reddish hues can be poisonous, although some varieties—red or not—are only safe to eat after thorough cooking.

A poisonous boletus can cause intestinal problems or, in severe cases, even death. So be cautious when collecting mushrooms of uncertain origin.

A typical boletus contains water, protein and carbohydrates, with less than one percent fat. It’s also a source of potassium, phosphorus, folic acid and vitamin C.

Eating porcini helps maintain a healthy weight and supports good digestion.

From time to time, a tray of porcini croquettes is never a bad idea. They’re nutritious, affordable and easy to make.