Mushroom Croquettes

This makes a lovely lunch dish - serve with a salad and some crusty bread.

Small croquettes make an excellent starter.

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered

1 large garlic clove

3 tablespoons olive oil, divided

1 3/4 cups bread crumbs, divided

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

17-ounce meatless spaghetti sauce

17-ounce Alfredo sauce

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 frying pan, 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; beat an egg and place in a soup bowl or other shallow container, place flour on another plate - coat croquettes with flour, egg and then  bread crumbs.
Slice remaining 1/2 pound mushrooms; set aside for later use.
In a large frying pan, 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 pan, 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.