Egg and Mushroom Tapas
Guests find the rich mushroom flavour of these hors d'oeuvres irresistible.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 40 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 6 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| vit C | 2% |
| folate | 5% |
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30 slices (1/2 inch/1 cm thick) baguette, toasted
Mushroom Spread:
6 dried shiitake mushrooms
3 cups (750 mL) roughly chopped white mushrooms (8 oz/250 g)
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) minced shallots or onion
2 cloves garlic, minced
1 tsp (5 mL) sweet paprika
1/4 tsp (1 mL) salt
1/4 cup (50 mL) dry sherry or vegetable stock
1 tbsp (15 mL) tomato paste
1 tsp (5 mL) lemon juice
2 tbsp (25 mL) minced fresh parsley
Garnish:
2 hard-cooked eggs
Preparation:
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 sa< 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
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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).
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