Sunday, September 14, 2008

Wild Mushroom Canapes with Brie

Oh my gosh, you have no idea how much I wish I had a better picture of this because this picture doesn't do it any justice in the least bit! This was one of the biggest hits of the night. The combination of the different mushrooms sauteed in Morton's Garlic Butter was, in short, heavenly! This was extremely easy to throw together if you have te butter made ahead of time if you don't then yeah it won't be easy. But that was one of the things I loved about this, the simplicity with big rewards. Try this you won't be sorry!

Wild Mushroom Canapes with Brie
Courtesy Morton's Steak Bible
Makes 20 canapes

1 French baguette, about 14 inches long and 3 inches wide
4 oz portobello mushrooms (about 2 medium mushroom caps)
3 ounces shiitake mushrooms (about 6 mushrooms)
4 ounces cremini mushrooms (about 10 mushrooms)
6 tablespoons Garlic Butter
4 ounces unpeeled Brie cheese, frozen

1. Preheat oven to 450*F.
2. Trim the ends off the baguettes and save for another use, such as bread crumbs. Cut the baguettes on an angle into twenty 1/4 inch slices. Toast the bread in the oven in a single layer on a baking sheet for 4 to 5 minutes, until light golden brown.
3. Twist the stems off the portobello and shiitake mushrooms and discard. Trim the stems from the cremini and discard. Using a small paring knife, scrape the underside of the portobellos clean off the dark gills.
4. Slice all the mushrooms into 1/4 inch wide strips, and then chop them into 1/2 to 1 inch long pieces. You will have about 4 cups roughly chopped pieces.
5. In a large saute pan, melt the Garlic Butter over medium high heat. Add the mushrooms and saute for 4 to 5 minutes, or until softened. The mushrooms will cook down about 1 1/3 cups.
6. Lay the bread out on the baking sheet. Top each slice of toast with 1 tablespoon of the mushroom mixture.
7. Using the cheese grater, coarsely grate the frozen Brie so that you have about 1 cup. Sprinkle the grated Brie over the mushroom mixture and bake for about 5 minutes, or until the Brie melts. Serve immediately.

Note: The Brie really needs to be frozen, you can grate the cheese ahead of time to save time later. But make sure when you grate it, it's frozen and then return it to the freezer. You will see when you grate it that it softens rather quickly just from your very own body heat coming off of your hands. You can also slice and toast the baguette slices ahead of time that way when your guest arrive you just saute the mushrooms, top your baguettes, pop in the oven and enjoy!

1 comment:

Katie said...

This is SUCH a great idea! I've never thought of this and it looks so yummy! TOTALLY ripping this off of you! ;)

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