Chef Carolina’s Mushroom Croquette Recipe
Makes approximately 30 croquettes
Cremini Mushrooms | 400g |
Olive oil | 3 tbsp |
Salt and Pepper | To taste |
Cream Cheese, softened | 100g |
Ricotta Cheese | 30g |
Allspice | 1 tsp |
Panko or Gluten Free Bread Crumbs | 75g |
Directions:
- Chop mushrooms and season with salt and pepper to taste, then add olive oil and mix together. Place chopped mushrooms on a tray and bake for 20 minutes at 325F.
- Let mushrooms cool and pulse in a food processor until they have a paste-like texture.
- In a large bowl, mix together the roasted mushrooms, cream cheese, ricotta and allspice.
- Roll into small balls
- Coat the balls with Panko. (For a gluten free option skip this step or use your favourite Gluten Free coating.)
- Place croquettes on a lined tray and bake for 25 minutes at 325F or until the croquettes are golden brown.
Blueberry Sauce
Blueberries | 200g |
Cinnamon | ½ tbsp |
Allspice | 1 tsp |
Cloves | 2 |
Brown Sugar | 3-4 tbsp |
Directions:
- Place the blueberries in a pot along with the cinnamon, allspice and cloves. Mash with a fork and then stir occasionally over medium heat for 15 minutes.
- Let cool for 5 minutes, then blend and strain the sauce.
- Return the sauce to a pot and add the brown sugar. Heat over low until the sugar has melted and is incorporated.
Serve Mushroom Croquettes warm over blueberry sauce and pair with Monte Creek Winery Living Land Pinot Noir.