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Mushroom Stock
Recipes
Mushroom Canape
Ingredients
- 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)
Method
- Heat a medium pan. Once pan is hot, add olive oil and butter and bring to temperature.
- Add garlic and stock concentrate and stir until garlic becomes translucent.
- Add sliced mushrooms and cook, stirring, until they become soft and lose some of their juices.
- Continue to stir until the liquid has reduced quite a lot but not until the pan is completely dry. Set aside.
- Brush baguette slices with olive oil and toast in a moderate oven until just golden.
- If using crème fraiche or cream cheese, mix until soft with a little lemon juice for acidity.
- 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.