Egg and Mushroom Tapas Egg and Mushroom Tapas

Author: Canadian Living

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
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Egg and Mushroom Tapas