• Wild mushroom croquettes•

Serves 4

  • 2 tablespoons tamari

  • 2 1/2 tablespoons olive oil

  • 2 cups assorted wild mushrooms (any combination of chanterelles, portobello, baby portobellos, shiitake or oyster), diced

  • 1 1/2 cups raw almonds, soaked in water for a few hours, to soften

  • 1 1/2 cups raw walnuts, soaked in water for a few hours, to soften

  • 1 cup raw pine nuts

  • 3 stalks celery, finely diced

  • 1/4 cup finely minced red onion

  • 1/3 cup quartered cherry tomatoes

  • 1/3 cup small broccoli florets

  • 1 1/2 tablespoons minced age

  • 1/2 cup torn basil

  • 2 tablespoons minced oregano

  • 2 tablespoons lemon juice

Directions:

Step 1: In a medium mixin bowl, combine tamari and 2 tablespoons olive oil. Add mushrooms, mix, and set aside. Let mushrooms marinate for about 15-20 minutes. Strain the mushrooms from the marinade before use.

Step 2: In a food processor, blend almonds, walnuts, and pine nuts until smooth. Alternatively, you can use a twin gear juicer with a solid plate.

Step 3: In a bowl, combine nut mixture with celery, onion, tomatoes, broccoli, sage, basil, oregano, lemon juice, chili powder, salt and pepper, and thoroughly mix with hands.

Step 4: Once mushrooms are soft and strained, add the mushrooms to the vegetable mixture and thoroughly mix with hands. Form mixture into 10 small croquettes.

Step 5:

Raw version-Pace croquettes on dehydrator sheets, and dehydrate at 110°F for 4 to 6 hours. Remove from the dehydrator and peel from sheets.

Cooked version-Preheat oven to 275°F, lightly oil a baking sheet, place croquettes on sheet, and bake for abut 15 minutes. Flip and cook for an additional 5 to 10 minutes until the croquettes are firm. Remove from oven.

Step 6: Place croquettes on a heaping pile of your favorite herb salad. Drizzle with Horseradish Cream. Alternatively, use red cabbage leaves as burger buns and top the burger with Horseradish Cream, lettuce, tomato, sliced onion and avocado.

Tip: Bolognese Sauce-For a delicious Bolognese sauce, crumble the leftover croquette mix on a dehydrator sheet and dry until crisp, about 6 to 8 hours. For the cooked version, lightly oil a baking sheet, spread mixture and bake for about 40 minutes on 225°F or until crisp, making sure not to burn. Remove from oven. Mix into your favorite raw or cooked red sauce and serve over raw or cooked pasta. Savory, hearty, and soooo delicious!