1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large clove garlic
3 tablespoons olive oil, divided
1 3/4 cups seasoned bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 (17-ounce) jar meatless spaghetti sauce


1. Trim mushroom stems. In a food processor fitted with a metal blade, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl.
2. Stir in 1 1/4 cups of the bread crumbs, Parmesan, egg and pepper. Form into ten 3-inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; dredge croquettes with bread crumbs.
3. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
4. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes.
Serve these croquettes as a vegetarian main dish. Sprinkle with additional grated Parmesan, if desired.
Fresh White Mushroom Croq
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