Porcini, Leek, and Gruyère Croquettes

Name: Porcini, Leek, and Gruyère Croquettes
Yield: Makes 10 to 12 Servings as an Appetizer, or 5 to 6 Servings as an Entrée
Ingredients: Canola or grapeseed oil, for frying (3 to 4 cups, depending on the size of the pot); 2 cups panko; Canola or grapeseed oil, for frying (3 to 4 cups, depending on the size of the pot); 1 cup flour; Ground pepper; ¼ cup Ener-G egg replacer; ½ cup water; 2 tablespoons pale dry sherry; Salt; 2 cups Soft Gruyère or coarsely chopped Hard Gruyère; 2 cups Soft Gruyère or coarsely chopped Hard Gruyère; ½ cup dried matsutake mushrooms or more porcini mushrooms; 2 leeks, white parts only, halved lengthwise and thinly sliced; ½ cup dried porcini mushrooms; ½ cup dried matsutake mushrooms or more porcini mushrooms

Preparation info

Makes
10 to 12
Servings as an Appetizer

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

In these croquettes, already wonderful Gruyère is enhanced by the smoky, woodsy flavors of mushrooms and the sweetness of sautéed leeks. Served in bite-sized portions, this makes a fabulous appetizer, or make larger croquettes for a great entrée.

Give yourself a head start and make the base the day before you plan to fry and serve these, or the croquettes can turn into a sticky mess. If you simply must prepare and serve them on a shorter timeline, put the cooked vegetable mixture in

Ingredients

Starter
Vegan

Ingredients

Method