Ingredients :

• Button Mushrooms — Choose them very firm, with the cap closed on the stem — a mushroom that opens and blackens will release too much water during cooking and make everything soggy. 250g for two people is the right measure: enough to fill without the stracciatella disappearing into the mass.
• Stracciatella — This is the inner part of burrata — filaments of mozzarella soaked in fresh cream. If you can’t find it, a burrata that you open and empty works perfectly. Avoid replacing it with classic mozzarella: it melts poorly and remains rubbery when fried.
• Fresh Basil — A whole bunch, not three leaves. Cooked basil loses its fragrance in seconds — incorporate it into the filling off the heat, just before forming the croquettes. Its role here is to bring a fresh and slightly aniseed note that cuts through the richness of the cheese.
• Breadcrumbs — Fine and dry breadcrumbs, not the damp stuff from the back of the cupboard. If you have time, make them yourself with stale white bread placed in the oven for ten minutes at 150°C and then blended — they are crispier and absorb less oil when fried.