Balsamic Roasted Mushrooms with Crispy Potato Croquettes

The purpose of an appetizer is to whet your palate and leave you anticipating the next course. These piquant and juicy roasted mushrooms served with flavorful spinach-potato croquettes will definitely do the job!

SERVES 10

• 40 large baby bella mushrooms (try to select a uniform size)

MARINADE

• ¹⁄₄ cup balsamic vinegar
• ¹⁄₄ cup olive oil
• 2 Tbsp low-sodium soy sauce
• 4 cloves garlic, minced
• ¹⁄₂ tsp dried thyme
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp salt
• 2 Tbsp chopped fresh parsley

CROQUETTES

• 1 medium Spanish onion, diced
• 1 Tbsp oil
• 4 cloves garlic, minced
• 4 cups baby spinach leaves, finely chopped, to measure 2 cups
• 1 tsp chicken soup mix
• 2 Tbsp water
• ¹⁄₈ tsp black pepper
• 5 medium Yukon Gold potatoes (about 2 lb/1 kg), peeled and cut into cubes
• ¹⁄₂ Tbsp salt
• 1 Tbsp nutritional yeast (optional, but adds cheesy flavor)
• ³⁄₄ cup panko crumbs
• 1 tsp Italian seasoning
• 2 Tbsp chopped fresh parsley, plus more for garnish

1. Clean and dry mushrooms and cut into halves vertically. In a large bowl, whisk together all marinade ingredients, aside from the fresh parsley. Remove half the marinade and set aside in a small saucepan.
2. Add fresh parsley to remaining marinade and add mushroom halves, tossing to coat. Pour mushrooms and marinade into a large ziplock bag and marinate for about 1 hour, flipping the bag over 2–3 times during the process. If using wooden skewers, pre-soak in water for 1 hour as well.
3. Meanwhile, prepare the croquettes: Place diced onion into a large frying pan. Add oil and sauté until soft and golden, about 15 minutes. Add garlic and sauté another 1–2 minutes until fragrant. Add chopped spinach to the pan and stir for about a minute until slightly wilted. Add chicken soup mix, water, and pepper, mixing well to combine. Remove from heat.
4. Place potatoes into a pot and fill with water to cover. Add ¹⁄₂ Tbsp of salt and boil until soft. Drain and roughly mash potatoes in the pot, using a potato masher. Add spinach mixture and nutritional yeast and mix well until evenly distributed into the mashed potatoes. Allow to cool for about 30 minutes.
5. Combine panko crumbs with Italian seasoning and place on a shallow plate. Form the potato mixture into 10 croquettes, about 3 inches (7½ cm) in diameter, and coat on all sides with crumbs. (I used a food stacker to get perfect circles.) Place on a greased baking sheet and spray each croquette generously with cooking spray.
6. To prepare the mushrooms, spray a baking sheet with cooking spray. Thread 4 mushroom halves vertically onto a 7-inch (18-cm) skewer and place on the greased baking pan. Spray generously with additional cooking spray.
7. Preheat oven to 425°F (220°C). Place baking pan with mushrooms on the upper rack of your oven and the croquettes on the lower rack. Bake for 20– 25 minutes, flipping skewers over about halfway through.
8. To make balsamic reduction, simmer the reserved marinade over low heat until it thickens slightly, about 10–15 minutes.
9. To serve, place a croquette on a plate and position a mushroom skewer on or near it. Drizzle with warm balsamic reduction and sprinkle with additional fresh parsley for garnish.

(Originally featured in Family Table, Issue 709)