Portobello Croquettes With Garlic Aioli Recipe – D'Open Kitchen Culinary School

Ingredients

• 100 g Portobello Mushroom finely diced
• 1 small bunch Chives
• 2 tbsp Olive Oil
• 60 g Butter
• 60 g Plain Flour
• 400 ml Milk
• Dash Nutmeg
• 1 large Baked Potato
• 25 g Hard Cheese Grated Parmesan
• 2 Eggs Beaten
• 150 g Panko Breadcrumbs
• Oil to Fry
• 1 Egg Yolk
• 250 ml Olive Oil
• 2 tbsp Dijon Mustard
• 3 clove Garlic Finely minced
• 1 tbsp Lemon Juice