The Russians have appreciated wild mushrooms for centuries, and so will you after you savor the way their flavor pervades these millet croquettes.

2 tablespoons olive oil
2 cups packed forest agaricus mushrooms, sliced
1 cup ramp bulbs, shallots, or onions, chopped
2 large cloves garlic, finely chopped
1 small chile (optional), seeds and ribs removed, finely chopped
One 19-ounce package silken tofu, well drained
1/4 cup lecithin granules
2 tablespoons corn oil or flaxseed oil
2 tablespoons mellow (light-colored) miso, 1 tablespoon Vege-Sal, or 1-1/2 teaspoons salt
1 tablespoon daylily wine or sherry
1 teaspoon hot paprika
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon freshly ground yellow mustard seeds (1/2 teaspoon seeds)
1/4 teaspoon freshly ground fenugreek seeds
2 cups cooked millet
1 cup fresh bread crumbs

1. Preheat the oven to 350 degrees.

2. Heat the olive oil in a medium-size skillet over medium heat. Add the mushrooms, ramp bulbs, garlic, and chile and cook, stirring, for 5 minutes.

3. Place the tofu, lecithin, corn oil, miso, wine, paprika, fennel seeds, turmeric, and ground yellow mustard and fenugreek seeds in a food processor and process until smooth.

4. Combine the puréed mixture with the cooked millet and bread crumbs in a large bowl. Stir in the sautéed vegetables. Shape the mixture into 12 patties, place them on an oiled cookie sheet, and bake them until they are lightly browned underneath, about 45 minutes, turning them halfway through the baking time.

5. Serve the patties with tartar sauce, Healthy Hollandaise Sauce, Wild Tomato Sauce, ketchup, or French Mushroom Sauce

Makes 12 patties