2 dl vegetable broth Herkules
400 g mushrooms
½ dl cream
1 egg yolk
30 g flour
30 g baking butter
2 dl soy milk
1 dl of water
Cut the mushrooms into small pieces and fry in some butter.
Then make a roux: melt the butter, add the flour and let it heat up. Add the milk and stock little by little until this becomes a thick smooth sauce.
Add the mushrooms and chopped parsley to the sauce and mix in the cream with the egg yolk.
Let the filling rest in the fridge for 24 hours.
Roll the balls and bread them in the flour, egg yolk with a little water and breadcrumbs. Put them in the fridge for a while so that the breadcrumbs can set.
Bake for 4 minutes at 180° C in the frying pan.