Sauté finely chopped onions in butter and olive oil on medium until translucent.
Add mushrooms and stir until they release the liquid and it dries up.
Add Salt, Nutmeg and Saffron.
Slowly add milk while stirring.
Continue stirring for 5 minutes, don't walk away.
Chill in fridge for at least 4 hours.
Form into log shapes.
Dredge in flour, egg and bread crumbs.
Fry for 3-4 minutes and serve