Vegan girolle and walnut croquetas | José Pizarro

Ingredients

• 15 g dried wild mushrooms
• 125 ml boiling water
• 150 ml olive oil
• 2 garlic cloves, grated
• 250 g fresh girolles
• 125 g plain (all-purpose) flour
• 500 ml fresh vegetable stock, warm
• 1 tablespoon finely chopped tarragon
• 50 g walnuts, chopped
• 1 litre vegetable oil, for deep-frying
• sea salt and freshly ground black pepper