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Mushroom, prosciutto and blue cheese canapés
Preparation
15 min
Cooking time
15 min
Servings
12 bites
Ingredients
- 12 mushrooms (large enough to stuff)
- 15 ml (1 tbsp) butter
- 30 ml (2 tbsp) vegetable oil
- 2 French shallots, thinly sliced
- 1 garlic clove, minced
- 125 ml (1/2 cup) white wine
- Freshly ground black pepper
- 60 ml (1/4 cup) 35% cooking cream
- 4 prosciutto slices, coarsely chopped
- 15 ml (1 tbsp) fresh chives, thinly sliced
- 125 ml (1/2 cup) blue cheese, crumbled
- 20 ml (1 heaping tbsp) bread crumbs
Preparation
- Preheat the oven to 200°C (400°F).
- Brush the mushrooms.
- Remove the tails gently.
- Set aside.
- With the tip of a paring knife, held at an angle, trim a bit of the hat flesh gently to widen the hole.
- Reserve the mushroom trimmings with the tails. Set the hats aside.
- Chop the mushroom trimmings and tails finely.
- In a skillet, heat the butter and half of the oil over medium-high heat.
- Sweat the shallots for 1 to 2 minutes.
- Add the mushroom flesh and cook, stirring frequently, until complete evaporation of the water.
- Add the garlic and cook for another minute, stirring constantly.
- Moisten with white wine and season with pepper.
- Reduce the wine completely.
- Add the cream and reduce until almost dry. Remove from the heat and add the prosciutto and chives.
- Let cool.
- Coat the hats with the rest of the oil.
- Stuff with the mixture.
- Spread some blue cheese on each canapé. Sprinkle with bread crumbs.
- Cook in the oven for about 10 minutes, until soft and nicely browned.
- Let cool for 5 minutes.
- Serve with an aperitif.
