 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find. Ingredients:
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:
1. Trim mushroom stems.
2. In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
3. Pulse just until coarsely chopped.
4. In a large skillet, heat 1 tablespoon of the oil until hot.
5. Add mushroom mixture.
6. Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
7. Remove from heat.
8. Spoon into a large bowl.
9. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
10. Form into ten 3-inch long croquettes.
11. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
12. Coat croquettes with bread crumbs.
13. Slice remaining 1/2 pound mushrooms; set aside for later use.
14. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
15. Cook croquettes on both sides until browned, about 5 minutes.
16. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
17. Add sliced mushrooms; cook and stir until tender, about 5 minutes.
18. Stir in spaghetti sauce; cook until hot, about 2 minutes.
19. Serve over croquettes.
20. Sprinkle with Parmesan cheese, if desired.
|
|