Garlic button mushrooms
Making this canapé might start off a bit messy, but after that it is quick and easy to put together and who doesn't like garlicky cheesy mushrooms, especially with a dash of truffle oil? If your supermarket doesn't stock truffle oil it is available on line from Truffle Hunter. Make more than you think you need, they are always popular.
For a quick, make ahead starter, forget the outer breadcrumbs, pre-cook the mushrooms (use larger ones such as portobello) and scale up the quantities of creme fraiche, Parmesan and garlic. Sprinkle the breadcrumbs on the top. Don’t forget the truffle oil. Delicious.
Ingredients - makes 12
12 baby button mushrooms
1 egg, lightly beaten
2 tbs plain flour
40 gm breadcrumbs
Olive oil - spray if available
2 tbsp creme fraiche
2 tbsp grated Parmesan cheese (or vegetarian alternative)
Small garlic clove, crushed
Finely chopped parsley
Truffle oil (optional)
Wipe the mushrooms and twist out the stalks.
Line up 3 small bowls, one with seasoned flour, one with beaten egg and one with the breadcrumbs.
Dip one mushroom at a time into the flour, then the egg and finally the breadcrumbs.
Place the mushrooms, stalk side down, on a lined baking sheet and spray or drizzle with olive oil.
Cook for 10 minutes at 190c. Check they have crisped up. If they are not crispy cook for a few more minutes.
Scoop out any crumbs that have lodged in the mushroom cavities. Mix the creme fraiche, grated Parmesan and crushed garlic and spoon into the mushrooms. Store in the fridge until required.
Cook at 190 for 8 minutes until the filling is bubbling.
Sprinkle with truffle oil if using and finely chopped parsley. Eat one quickly yourself and serve the rest.