Dips & Finger Food, Gluten Free, Mushroom Stock Recipes, Vegan and Vegetarian

Mushroom Canape

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  • 1 Tbspn olive oil
  • 1 Tbspn butter (*replace with vegan butter or olive oil for vegan option)
  • 2 cloves garlic, minced
  • 2 tspn Urban Forager Mushroom Stock Concentrate
  • 200g sliced brown mushrooms
  • 1 Baguette, sliced about ½ inch thick
  • Extra olive oil
  • Crème fraiche or cream cheese (*replace with vegan cashew butter for vegan option)
  • Lemon juice to taste (not generally needed for vegan cashew butter)
  • Freshly ground pepper
  • Fresh lemon thyme to garnish (common thyme will be fine if you can’t find lemon thyme)


  1. Heat a medium pan
  2. Once pan is hot, add olive oil and butter and bring to temperature
  3. Add garlic and stock concentrate and stir until garlic becomes translucent
  4. Add sliced mushrooms and cook, stirring, until they become soft and lose some of their juices
  5. Continue to stir until the liquid has reduced quite a lot but not until the pan is completely dry
  6. Set aside
  7. Brush baguette slices with olive oil and toast in a moderate oven until just golden
  8. If using crème fraiche or cream cheese, mix until soft with a little lemon juice for acidity
  9. Add a good slather of crème fraiche/crème cheese/vegan cashew butter on top of baguette slice, then add a spoonful of mushroom mix to the top, topped with a grind of black pepper and lemon thyme sprigs

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