MUSHROOMBALLS

20 gram butter
20 gram flour
1,5 dl stock (vegetarian or meat)
150 gram mushrooms
Pepper and salt
Breadcrumbs + 2 eggs beaten with some milk or oil

Chop mushrooms very fine and let simmer in some butter.

Add flour and stir very good, now add from time to time the stock so it will cook like a good roux.

Note that the roux must not be watery! Let cool very good

Divide mixture into small portions and shape into little balls.

Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.

Attention: the balls have to be covered with breadcrumbs allover, otherwise it can open while frying!

Place on a plate cover and refrigerate up to at least 4 hours.

Bake the balls at high heat in a fryingpan until golden brown.