Crunchy Mushroom Bites

We all need crunchy appetizers that are easy to make and crowd pleasing. These pretty crusty mushroom canapés have earthy flavors, a hint of cream and addictive umami flavors that will make you crave for more.
They are also great for cocktail parties, make perfect finger food (no plate needed) and will present well on a brunch buffet.

You can prepare the mushroom mixture a day ahead. If so, keep it in the fridge overnight and proceed with the toast assembly just before serving.

Bon appétit!

 
 

Crunchy Mushroom Bites

recipe credits: Rafaella Sargi
makes approx. 12 toast appetizers

Ingredients
1/3 cup heavy cream
2 teaspoons corn starch
2 tablespoons unsalted butter
1 small onion, finely chopped in thin wedges
1 garlic clove, grated
13 oz (370 g) fresh mushrooms, sliced (you can use white mushrooms or portobellos)
1 tablespoon Dry Sherry
2 teaspoons dried parsley
12 (approx.) thin bread slices (baguette type or ciabatta)
3 tablespoons Parmesan cheese, freshly grated
1 tablespoon Fresh Thyme
Salt
Black pepper

Directions
Scale and prep all the ingredients.
You will need a frying pan, a baking sheet lined with parchment paper and a small bowl.

Turn your oven to "Broil" High setting.

In a small bowl, mix the heavy cream with the corn starch. Set aside.

Melt the butter in a frying pan then add the onions. Let it cook, mixing from time to time until lightly golden. Add the grated garlic, sliced mushrooms and ½ teaspoon of salt. Mix well and let it cook over medium heat for 8 minutes;  the mushrooms should have released their water. Add the dry sherry and let it evaporate for a minute. Add the cream / corn starch mixture, mix very well and keep cooking until the consistency has thickened but is still creamy (not runny). Taste and correct seasoning. Remove from the heat. Sprinkle the dried parsley. Gently combine et set aside.*

Place 12 thin slices of bread on a baking sheet lined with parchment paper. Put in the oven with the broiler on high for a minute until lightly golden. Remove from the oven. Equally divide the mushroom mixture on the toasted bread. Sprinkle with Parmesan cheese and broil again for 2 to 3 minutes. Be careful, it can burn easily. Stay close to the oven and check on your appetizer often! Remove from the oven.
Sprinkle with fresh thyme and serve. It is great served warm or even at room temperature.

*you can prepare the recipe a day ahead until this step. Keep the cooked creamy mushrooms in the fridge in a bowl covered with food safe plastic wrap or in an airtight container.

 

recipe adapted from Les Amuse-Gueules en Fête.