Recipe for potato croquettes and baked mushrooms

Autumn is the mushroom season so we will take advantage of this delicious ingredient to make puree and mushroom cakes. It is an original and different dish that you can serve as a incoming companion, it is also an easy and very practical recipe. Follow the step to the step of potato croquettes and mushrooms and enjoy season mushrooms.

Ingredients to make potato and mushroom croquettes:

1. To start making this vegan recipe, first peel the potatoes and keep them steamed.

2. Meanwhile, chop the mushrooms and take them to a pan with two tablespoons of olive oil. Skip and when they begin to toast, season the sauteed with salt, pepper and machado garlic. Let everything be cooked until garlic is made, then turn off and add fresh parsley.

3. When the potatoes are ready, make a puree with the help of a purés or the fork. Season with a little salt, add a tablespoon of oil and flour. Mix until you join the ingredients, if the dough is still sticky or not smooth, add a little more flour.

4. When the potato mass and mushroom sauce are at room temperature you can form the croquettes. To do this, make a dough base and place a good portion of mushroom filling in the center, then cover with more dough and forms a ball.

5. Prepare a tray with baking paper and see placing the potato and mushroom croquettes, previously bathed with breadcrumbs.

6. Finally, spray everything with a little oil and sprinkle another little breadcrumbs. Kitchen in the preheated oven at 180ºC. For about 30 minutes or until they have been golden.

7. When serving the croquettes of potatoes and mushrooms, spray a little more olive oil, a little fresh parsley and almonds. Another idea could make the filling with tandoori mushrooms, surely you will like it. If you want more recipes like this, do not forget to visit TARGET = _BLANK REL = NOFOLWCOCINA WITH GREEN LIGHT.