Mushroom Croquettes

Mushroom Croquettes

Spirit of the Dawn Cuisine

Mushroom Croquettes

yields about 48 small croquettes

A wonderful dish to bring to holiday parties

or to serve at Thanksgiving.

all ingredients raw and organic

1 pound Walnuts, soaked for 8 hours,

drained, rinsed well, and drained again

4 Tablespoons Olive Oil

Place walnuts in a food processor and process with

olive oil till well ground and creamy.

Transfer to a large bowl.

1 pound (16 ounces) Baby Bella Mushrooms,

also called Crimini Mushrooms,

washed well and dried with towel,

bottom of stems trimmed and mushrooms cut in half.

Process Mushrooms in a food processor pulsing

till well ground and no large pieces remain.

Transfer to bowl with walnuts and mix well

with a rubber or silicone spatula.

Add to mixture:

1 Red onion, finely chopped

1 Red pepper, finely chopped

3 stalks Celery, finely chopped

2 teaspoons Himalayan Pink Crystal Salt

Freshly ground Black Pepper to taste

Mix well and add:

1 cup gently packed Parsley Leaves, finely chopped

Adjust seasonings adding more salt and pepper as is necessary.

Mix in any additions and do a final mixing and tasting.

Using a small ice cream scooper (2 Tablespoon size)

transfer level scoops of the mixture to

lined dehydrator trays – 12 to a tray.

Flatten gently with hand or spatula into neat, small patties.

Dehydrate at 115 degrees for eight hours,

flipping half way through.

Croquettes will turn dark brown, firm up,

and still be moist in the inside.

Invert to serve.

May be served right away or at room temperature.

May also be stored in a covered container

in the refrigerator after they cool

and reheated in dehydrator or brought to room temperature.

Enjoy!