Guests find the rich mushroom flavour of these hors d'oeuvres irresistible.
- Portion size 30 servings
- Credits : Canadian Living Magazine: December 2003
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 81 mg
- Protein 1 g
- Calories 40.0
- Total fat 1 g
- Cholesterol 12 mg
- Saturated fat trace
- Total carbohydrate 6 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0