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1
In a large skillet, heat the olive oil with 1 teaspoon of the truffle oil.
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2
Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, 5 to 7 minutes.
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3
Transfer to a plate.
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4
Finely chop the mushrooms and transfer to a small bowl.
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5
Stir in the remaining 1/2 teaspoon of truffle oil.
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6
In a small saucepan, bring the milk to a simmer.
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7
In a medium saucepan, melt the butter.
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8
Add 1/2 cup plus 1 tablespoon of the flour and whisk until smooth.
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9
Cook over low heat, whisking frequently, for 5 minutes.
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10
While whisking constantly, slowly drizzle in the hot milk.
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11
Cook over low heat, whisking frequently, until the bechamel is very thick and smooth, about 20 minutes.
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12
Remove from the heat and fold in the mushrooms and cheese.
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13
Season with salt and pepper.
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14
Transfer the mixture to a bowl and press plastic wrap directly onto the surface.
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15
Refrigerate until firm, about 1 hour.
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16
Spread the remaining 1/2 cup of flour in a shallow bowl.
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17
In another shallow bowl, whisk the eggs.
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18
Spread the breadcrumbs in a third shallow bowl.
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19
Roll the mushroom mixture into eighteen 1 1/2-inch balls.
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20
Dredge them in the flour, then coat with the egg and dredge in the breadcrumbs.
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21
Transfer to a plate.
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22
In an enameled medium cast-iron casserole, heat 2 inches of canola oil to 350.
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23
Line a large plate with paper towels.
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24
Working in 2 batches, fry the croquettes until golden brown, about 4 minutes.
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25
Transfer to the paper towels to drain.
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26
Arrange on a platter and sprinkle with truffle salt.
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27
Serve with lemon wedges.
