1. Bring 300 ml water to a boil and dissolve the stock cube in the water. Stir well and put aside.
2. Clean the oyster mushrooms and cut into pieces. Rinse and drain the canned mushrooms.
3. Heat a cube of butter in a pan and fry the mushrooms for 5 minutes until they have browned.
4. Now we are going to make the roux. Heat 60 g butter in a pan on medium heat. Add the flour when the butter has melted and stir well. Leave the roux to cook for a few minutes while you keep stirring.
5. Take the stock and pour 200 ml of stock in the pan. Keep stirring with a whisk continuously. You want to the ragout not to be too watery, so don’t add too much stock at once. For me, the ragout became very thick quickly, so I added another 100 ml stock then. Keep stirring until you have a smooth but relatively thick ragout. Season the ragout with salt, pepper and parsley. Turn off the heat. 
6. Stir in the mushrooms. 
7. Put the ragout into a closed box and leave it in the fridge overnight to set.
8. Roll small balls from the ragout with you hands. If it is difficult to roll balls, you can make your hands wet slightly to make it easier.
9. Take three deep plates. Whisk two eggs in one plate, put gluten-free flour mix on another and gluten-free bread crumbs on the last.
10. Roll the balls first into the gluten-free flour mix and cover them with a thin layer of flour.
11. Then into the egg and finally into the breadcrumbs. Make sure the croquettes are covered on all sides in breadcrumbs, but don’t make the layer too thick. That won’t taste nice.

Deep frying:

• Heat the sunflower oil in a heatproof pan with a thick bottom up to 175 degrees Celsius (347 F).
• Fry the croquettes with several at the same time in the oil. Make sure to use a heatproof spatula. Fry them for 4-5 minutes until they have browned. Then carefully remove them with the spatula and leave to cool down on a piece of kitchen paper.

From the air fryer

• Put the croquettes in the air fryer.
• Put the air fryer to 180 degrees Celsius (350 F) and fry for 15 minutes.