My Mushroom Canapes are a perfect bite to serve during cocktail hour. They are salty and savory and pair perfectly with just about any type of wine, beer, cider or cocktail. They also come together really quickly, so you won’t be working away in the kitchen while your friends or family socialize. You can even make the mushroom mixture ahead of time and cook it off once your guests have arrived and are settled.
Thank you for reading this post, don't forget to subscribe!Start by cleaning, trimming and slices 12 ounces of your favorite mushroom. Add the mushrooms to a sauté pan along with 1 ½ teaspoons of butter. Cook the mushrooms until they are soft and all liquid has evaporated. Let cool slightly. Place the mushrooms in a mixing bowl along with 3 tablespoons of good mayonnaise, 1 teaspoon of dried thyme and ½ tablespoon of lemon zest. Stir to combine. At this point, the mushroom mixture can be stored in the refrigerator until ready to bake and serve.
To assemble, cut 16 slices of baguette into ½-inch slices and place on a sheet pan. Spoon one heaping tablespoon of mushroom mixture onto each baguette slice. Place the canapes in the oven on the upper shelf. Broil for 3 minutes or until the mushroom mixture is brown and bubbly. Keep an eye on the canapes so as not to burn them! Serve while warm.
Mushroom Canapes
Ingredients
- 12 ounces mushroom
- 1½ tsp butter
- 3 tbsp mayonnaise
- ½ tsp lemon zest
- 1 tsp dried thyme
- 1 baguette
Instructions
- Clean, trim and slice mushrooms. Sauté in butter until soft and liquid has evaporated. Let cool slightly.
- Add mushrooms to a bowl, along with mayonnaise, lemon zest and thyme. Stir to combine.
- Slice baguette into 16, ½-inch slices. Layer bread onto a sheet pan. Spoon heaping tablespoons of mushroom mixture onto each slice of bread.
- Place canapes in oven on top shelf and broil for about three minutes or until brown and bubbly. Keep an eye on the canapes to ensure that they don't burn!
- Serve immediately.
