Best Mushroom Canapes Recipes

MUSHROOM AND CREAM CHEESE CANAPES

Steps:

• Mix together the cream cheese, butter, and egg yolk until very smooth.
• Mix in the Parmesan cheese, pepper, mushrooms, and scallions until well mixed.
• Preheat the broiler.
• Arrange the baguette slices on a broiling pan.
• Top each baguette slice with about a tablespoon of the mushroom mixture.
• Broil four inches from the heat for 3-5 minutes, or until hot and bubbly.
• Serve hot.

MUSHROOM CANAPES

Steps:

• In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel.
• Place the canapes on a baking sheet and broil until the topping is bubbly.

SIMPLE SAVORY MUSHROOM CANAPES

Steps:

• Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter) Toast your breads on ONE side over low -med low heat till buttoms and golden brown.
• Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more.
• Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like.
• My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.

CHEESE MUSHROOM CANAPES

Steps:

• In a small bowl, combine the first seven ingredients. Spread 1 tablespoon mixture over each bread slice; place on ungreased baking sheets. Bake at 350° for 9-11 minutes or until bubbly. Serve warm.

MARINATED CHANTERELLE MUSHROOM CANAPES

Steps:

• Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and salt. Saute until most of the water released from the mushrooms has evaporated, about 10 minutes. Transfer mushrooms to a bowl, reserving oil in the pan.
• Add leek, onion, carrot, and celery and reduce heat to medium. Cook and stir until vegetables are golden brown, 5 to 7 minutes. Add garlic, bay leaf, thyme, and coriander. Return mushrooms to the pan; cook and stir for 3 minutes. Add vinegar and cook 1 minute. Add stock and bring to a simmer for 1 more minute. Transfer contents of pan to a heat-resistant bowl and add 1/3 cup olive oil. Let sit 2 hours. Season with lemon juice, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt.
• Bake in the preheated oven until golden, turning once, about 8 minutes per side.
• Lay toasted bread on a plate and spoon marinated mushrooms on top.

GOAT CHEESE AND MUSHROOM CANAPéS

Steps:

• Mix mushrooms with juice and oil; season with salt and pepper; let sit until wilted, 20 minutes. Mix with cheese, chives and thyme. Serve on toast points.

MARINATED WILD MUSHROOM CANAPES

Steps:

• 1. Clean mushrooms and chop in ¾ inch pieces. 2. Add mushrooms to a large pan, heated to medium-high and coated with olive oil. Add teaspoon of salt. Saute for about 10 minutes or until most of the water released from the mushrooms has evaporated. 3. Remove mushrooms from the pan and set aside. Leave oil in the pan. 4. Add leek, carrot, celery and onion. Saute over medium heat until the vegetables are golden brown. 5. Add bay leaf, thyme, garlic and coriander (wrapped in sachet if coriander is whole). Return mushrooms to the pan. Stir and let sauté for three minutes. 6. Add vinegar and sauté for 1 minute. 7. Add chicken stock. Bring to a simmer for 1 minute. 8. Turn off heat. Transfer to heat resistant bowl. Add 1/3 cup olive oil. 9. Let sit for 2 hours. 10. Adjust seasoning with salt and fresh lemon juice. Toasts 1. Slice baguette crosswise into ½ inch thick slices. 2. Lightly brush slices on both sides with olive oil. Season with salt. 3. Lay out on a sheet pan. Bake at 350 degrees, until golden, about 8 minutes per side. Presentation Lay toasts out on a plate and, using a spoon, place marinated mushrooms on the toasts. Serve and Eat. Wine Pairing: Pinot Noir from Burgundy or the Russian River. Beer Pairing: Amber Ale

HEARTY MUSHROOM CANAPES

Steps:

• In a small bowl, combine the first three ingredients; mix well. Lightly toast bread; while still warm, use a 3-in. heart-shaped cutter to cut a heart out of each slice. Spread mushroom mixture over bread and sprinkle with Parmesan cheese., Place on a baking sheet. Bake at 350° for 15-20 minutes or until cheese is bubbly. Serve immediately.

APPETIZER - MUSHROOM CANAPES RECIPE

Steps:

• In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

MUSHROOM CANAPES

Steps:

• In a bowl, stir together the mayonnaise, Parmesan, mushrooms, onion rings and pepper. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

MUSHROOM CANAPES

Steps:

• In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.
• Recipe courtesy Paula Deen