Finely mince 1 clove of garlic, finely dice ½ of an onion and finely dice 7 button mushrooms

Heat a non-stick frying pan with a medium heat and add ¼ cup extra virgin Spanish olive oil

Once the oil gets hot, season it with sea salt and add the minced garlic to the pan

After about 20 seconds add the diced onions to the pan and mix

After cooking your onions for about 4 minutes add the diced mushrooms to the pan and mix

About 3 minutes after adding the diced mushrooms, add a generous pinch of freshly chopped parsley and sea salt and mix

Grab a ¼ cup of all-purpose flour and start adding it to the pan, little by little, while continuing to stir the mixture

Now grab 1 cup of milk and start adding it to the pan, just like the flour, a little at a time while continuing to stir the mixture

Once your mixture becomes into a paste, turn your burner off and transfer the mixture to a bowl and cover with seran wrap

Grab a small bowl and beat 1 egg

Grab ½ cup of bread crumbs and add to a seperate bowl

Once your mushroom mixture reaches room temperature remove the seran wrap

Using a spoon, grab some of the mixture and begin to shape your croquettes, in the size and shape of an egg

Dip the croquettes one by one into the egg bowl and coat well and then into the bowl with the breadcrums and coat well and transfer to a plate

Grab a small non-stick frying pan, heat with a medium heat and add ½ cup extra virgin Spanish olive oil to the pan

Once the oil gets very hot, start adding the croquettes to the pan without overcrowding, cook in batches

After about 1 minute turn the croquettes to cook the uncooked side and cook for another minute, then remove from the pan and transfer to a plate with a paper towel

Once all your croquettes are cooked transfer to a new plate

Garnish with fresh parsley