Egg and Mushroom Tapas

Mushroom Spread: Soak shiitake mushrooms in 1 cup (250 mL) warm water until softened, about 1 hour. Drain, straining and reserving soaking liquid. Remove stems and chop caps finely; set aside.

In food processor, finely mince white mushrooms, scraping down side occasionally; set aside.

In large saucepan, heat oil over medium heat; fry shiitake mushrooms, shallots and garlic until shiitakes are lightly browned, about 4 minutes.

Add white mushrooms, paprika and salt ; fry, stirring, until mushrooms begin to release liquid, about 1 minute. Stir in shii-take soaking liquid, sherry and tomato paste. Increase heat to medium-high; cook, stirring occasionally, until dry and pasty, about 14 minutes. Stir in lemon juice. Transfer to bowl; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Mix in parsley. Spread about 2 tsp (10 mL) on each baguette slice.

Garnish: Separately mince egg yolks and whites; sprinkle white then yolk over mushroom mixture.

Additional information :

Topping Variations: Omit garnish. For each tapa use:

Chopped fresh chives.

Halved hard-cooked quail egg.

Thin shaving of Manchego, Romano or Parmesan cheese (about 1 oz/30 g total).

Source : Canadian Living Magazine: December 2003