Recipe by Mirj
This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find.
Top Review by eatrealfood
i just made these and they turned out great. i halved the recipe and added some fresh coriander to the blender, (just because i like some green in anything i cook), and it all held together really well! next time i will omit the pepper though, i had used seasoned crumbs and coupled with the pepper, it turned out slightly too strong, but that was my oversight. will def make these again
- 1 1⁄2 lbs fresh white mushrooms, divided
- 1 large onion, quartered
- 1 clove garlic
- 3 tablespoons olive oil, divided
- 1 3⁄4 cups Italian style breadcrumbs, divided
- 3 tablespoons grated parmesan cheese
- 1 egg, lightly beaten
- 1⁄4 teaspoon ground black pepper
- 1 (17 ounce) jar spaghetti sauce or 1 (17 ounce) jar alfredo sauce
Directions See How It's Made
- Trim mushroom stems.
- In the container of a food processor, 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.
- Stir in 1 1/4 cups of the bread crumbs, the cheese, 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.
- Coat croquettes with bread crumbs.
- 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.
- 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.
- Sprinkle with Parmesan cheese, if desired.