Ingredients:
1 1/2 lbs fresh white mushrooms, divided
1 large onions, quartered
1 clove garlic
3 tablespoons olive oil, divided
1 3/4 cups Italian style breadcrumbs, divided
3 tablespoons grated parmesan cheese
1 eggs, lightly beaten
1/4 teaspoon ground black pepper
1 (17 ounce) jars spaghetti sauce or 1 (17 ounce) jars alfredo sauce
Directions:
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.
Servings: 5
Time preparation: 15 min.
Time total: 30 min.