Mushroom croquettes
After Autumn the forests of Mount Athos are full of wild mushrooms which are collected by the monks who have the appropriate knowledge. Mushrooms are therefore very often used in monks cooking in many recipes, such as the one below. Delicious mushroom meatballs in the pan or why not in the oven if you want a healthier version. A fasting dish that highlights the value of austerity in monastic cuisine.
We chop the mushrooms, onion and parsley.
We put the olive oil in a pot and saute the mushrooms well until they lose their moisture.
Then, we add the onion and continue sauteing.
We remove the pot from the heat and add the salt, pepper and parsley and the flour.
We knead the mixture and leave it for about an hour in the refrigerator.
We shape the mushroom meatballs and fry them for a few minutes in hot oil. Alternative, we bake them in a preheated oven at 200 degrees until they turn in golden brown.
We never wash the mushrooms because they absorb moisture and "water" the food. If you want, clean them slightly with a wet paper towel.
We do not fry many meatballs together so that the temperature in the pan does not drop.
