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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Creamy mushroom canape Ingredients:
8 slices white bread, crusts removed |
2 3/4 ounces melted butter |
1 tablespoon olive oil |
1 garlic clove, crushed |
1/2 small onion, chopped fine |
12 ounces button mushrooms, sliced fine |
salt and pepper |
1 tablespoon dry sherry |
1/3 cup sour cream |
2 teaspoons cornflour |
1 tablespoon finely chopped fresh parsley |
1 teaspoon finely chopped fresh thyme |
1 ounce grated parmesan cheese |
Directions:
1. Preheat oven to 350°F (180°C).
2. Brush both sides of the bread with the melted butter.
3. Cut each slice in half vertically, then each half into 3 horizontally.
4. Bake on a baking sheet for 5-10 minutes, till golden and crisp.
5. Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
6. Add the mushrooms and cook over medium heat for 5 minutes.
7. Season with salt and pepper.
8. Pour sherry into pan.
9. Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
10. Remove from heat and stir in the herbs.
11. Allow to cool.
12. Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
13. Place on a baking tray and bake for 5 minutes, or until heated through.
14. Serve sprinkled with fresh herbs if desired.
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