Crush cumin, dried thyme, a pinch of salt and black pepper in a mortar. Cut the cleaned mushrooms into larger pieces and put them in a blender together with a handful of chopped parsley, garlic and crushed spices. Mix in stages to achieve a crumb, not a mash.
Heat the olive oil in a deep pan and fry the finely chopped red onion for 9-10 minutes, until it begins to darken completely. Then, on a minimum intensity, mix the paprika with the onion (if you have smoked one, be sure to use it) and shortly after that add the prepared mushroom mixture. Fry for another 5-7 minutes, add soy sauce and after 3 minutes, transfer everything to a deeper container and let it cool.
Preheat the oven to 200 °C.
Thoroughly mix the eggs and breadcrumbs into the cooled mixture. Shape the croquettes with moistened hands or an ice cream scoop, place on a sheet with baking paper and transfer to the oven for 35 minutes. Before the end of baking, use the grill mode for another 5 minutes at a temperature of 240 °C, thanks to which the croquettes will form a crispier crust.
Serve with bread, pastries, hummus, salad or tomato sauce and pasta.
shopping list: portobellos (or other mushrooms) 180 g, egg 2 pcs., red onion 1 pc., garlic clove 2 pcs., cumin 1 tsp., thyme 1 tsp., parsley 1 handful, smoked paprika 1 tsp., soy sauce 1 tsp. breadcrumbs 5 tablespoons, olive oil 2 tablespoons, black pepper, salt