Saturday, May 23, 2009
Fun little appetizers, starter or snack. I was about to try making something with mushroom and pureed squash, but my brain wasn't up for making any type of sophisticated recipe. Rather than using an egg as a binding agent I used some Greek yogurt as well as serving this with a yogurt dip. I received a couple of coupons in the mail from Stoneyfield Farm Organic for their Oikos Greek Organic Yogurt.
I don't usually use yogurt for cooking I usually just eat it with some granola for breakfast or snack. So, I decided to give it a try, buying one 5oz cup. I used half in the mushroom mix and the other half for a dip. This would be good also with sour cream, if you'd prefer. It's pretty good. I have a couple more coupons, so I'll be using those soon.
This will make 6-8 croquettes. I had made 8, but you only see six in the picture because I had eaten two. I have to try it out just to make sure it's blog-worthy, right?
2 Large Portabello mushroom caps (chopped)
3 oz sour cream or yogurt
1 Tbsp Butter or Margarine
1 Tbsp Extra Virgin Olive Oil (plus extra)
In a pan, melt the butter and heat the oil. Saute the mushroom until they darker in color and tender. Season with salt, pepper and paprika. Roughly 5-8min on medium heat.
Remove from heat and let it cool completely. Then mix in the sour cream or yogurt. Form into balls or whatever shape you'd like and coat completely with panko crumbs.
Heat some oil in another pan. Pan-fry the balls 2-3min each side. It will have a nice crispy crust on the outside and tender and flavorful on the inside. Place on a paper towel to drain any excess oil.
Garlic Herb Yogurt Dip
4 Tbsp yogurt of choice
1 Tbsp Oregano
1 Tbsp Parsley
1 Tbsp Garlic Powder
Combine ingredients together.