Put the mushrooms in a saucepan with a little oil, garlic and onions finely chopped.
Once sautéed, pass it through a blender until you get a thick paste.
In a bowl, chop the hard-boiled eggs, the slices of ham, the garlic and the onion.
Make a béchamel sauce with 2 tablespoons of butter and a little oil.
Then add the reserved ingredients from the bowl, fry a little and add the mushroom paste.
Stir a few times to mix everything and add the flour and the milk.
Season the concentrated broth with a little salt and ground pepper to taste.
The paste should be consistent. Pour it into a dish and let it cool.
Make the croquettes, roll them in breadcrumbs and fry them in plenty of hot oil.
For 4 persons
Of fresh or canned agaricus mushrooms
Cube of concentrated stock
Tablespoons of butter
Slices of ham