Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and chop finely. In a skillet, heat olive oil over medium heat, sauté onion and garlic until translucent. Add the chopped button mushrooms and cook until softened. Stir in the soaked porcini mushrooms, cream cheese, salt, and pepper. Cook for an additional 5 minutes. Let the filling cool.

Make the Dough

In a saucepan, melt butter and add vegetable broth. Bring to a boil. Gradually whisk in flour, stirring until a dough forms and pulls away from the sides. Allow the dough to cool slightly.

Assemble the Coxinhas

Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the mushroom filling in the center, fold the dough over and pinch the edges to seal. Shape into a teardrop.

Coat and Fry

Dip each coxinha in beaten egg and then roll in breadcrumbs. Heat vegetable oil in a deep pan. Fry the coxinhas in batches until golden brown. Drain on paper towels.