Prep 30 mins
Cook 30 mins
Very simple mushroom appetizer or snack. You can make these look more fun or festive by taking some cookie cutters to your bread slices! Low in fat also.
- 1 loaf dense bread, of your choice (I love the Tuscan hearty loaf from Price Chopper)
- 16 ounces mushrooms
- 1⁄4 cup minced onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon cream
- garlic salt (to taste)
- non stick butter-flavored cooking spray
- fresh chives (to garnish) (optional)
- mayonnaise (optional) or butter (optional) or cream cheese (optional)
- Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter) Toast your breads on ONE side over low -med low heat till buttoms and golden brown.
- Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more.
- Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like.
- My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.
Wonderful addition to our dinner last night. A rustic French bread and baby portabella mushrooms were used in the recipe. We also opted to use a thin spread of whipped cream cheese on the bread in hopes that the non mushroom eaters in the family would eat the canapes without complaint. The cream cheese trick worked perfectly. Thanks for posting this very tasty recipe Nikoma. Made and reviewed for the Spring 2011 PAC.
I scaled the recipe down to 1/4. I enjoyed this with dinner tonight. Thank you Nikoma! Made for PAC(Pick a Chef) event!