Crostoni Fried In Carrozza

Preparation:

Preparation: Put the dried mushrooms in warm water to revive. In the meantime, prepare a velvety sauce: melt the butter in a saucepan and mix in 40 g of flour, stirring with a wooden spoon to eliminate any lumps; then dilute with the hot stock, season with salt and pepper and cook over low heat for another 10 minutes, stirring constantly. Wash, squeeze and chop the mushrooms. Heat two tablespoons of oil in a pan and put to wither a chopped garlic, basil and mint. Add the mushrooms to the sauce, salt and pepper; after a few seconds of browning, add a few spoonfuls of water and let the sauce thicken over a high flame. Now add the mushrooms with their sauce to the velvety sauce and mix well. Remove the external crust from the bread slices, then quickly dip them in the milk and squeeze them gently. Place a spoonful of the mixture on a slice of bread; cover with another slice and compress the package by tightening the edges. Continue like this until you run out of ingredients. Dip the croutons in the remaining flour, then in the beaten eggs with a pinch of salt, then in the breadcrumbs and fry them in the remaining hot oil; as they are ready, pass them on a sheet of absorbent kitchen paper to remove the excess oil and keep them warm on a serving plate. Serve them right away.