Mushroom Toast Tapas

"I had been wanting to try this recipe for a long time, and I'm glad I finally did. It was wonderful, and would make a great appetizer, first course, or even (as I had it) a very light dinner or lunch. I used parmesan cheese and dried parsley instead of fresh (I added the dried while cooking the mushrooms so the mushroom liquid would help reconstitute the parsley), and I combined two cooking methods (since there is a choice). Instead of frying or simply broiling, I brushed the pan and the tops with just a touch of olive oil and then put it under the broiler. The various cooking methods are explained at the bottom of the recipe. If you like mushrooms, I think you'll love this. The time is approximately what it took me to prepare them to the point of cooking. Since the different cooking methods have different times, I did not include that. I don't remember where I got the recipe from, but I'm glad I did. "
 
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Ready In:
35mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Prepare the white sauce by melting the butter over a low to medium heat in a saucepan and adding the flour.
  • Cook and stir for a few minutes, then add the milk and wine gradually and cook, stirring constantly, until thickened and smooth.
  • Season with the salt, pepper, nutmeg (to taste) and cayenne (to taste); although it is recommended to be generous with both the cayenne and nutmeg, it is your choice.
  • Remove from the heat and set aside.
  • In a skillet, heat the oil until it is very hot; add the mushrooms and saute over high heat for about 2 minutes.
  • (I added the dried parsley about 1 minute into the cooking time. If using fresh, wait until the next step.) If the mushrooms give off liquid, cook until it is evaporated before continuing.
  • Add the garlic, parsley (if not added before), ham, salt and pepper and turn off the heat.
  • Combine with the white sauce, stir in cheese, and mix until smooth and all ingredients are evenly distributed.
  • The mixture may be made ahead to this point and refrigerated.
  • Toast the bread lightly and cut each slice into two triangles.
  • Cover each triangle completely with 1/8 of the mushroom mixture.
  • There are a number of ways you can prepare this: Broil until golden, place them face down in 1/2 inch of hot oil to fry, or enclose in puff pastry dough.
  • If using puff pastry dough, you will need about 1 pound of pastry; cut the pastry into 3" strips and wrap them around 2 teaspoons of filling.
  • Bake at 400 for 8 minutes.
  • You can also use the filling for small pastry puff tart shells.

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Reviews

  1. I made this with crescent roll dough in place of puff pastry. Outstanding recipe! I actually doubled the ham (Virginia style) and made w/o nutmeg, and it was great.
     
  2. i did this recipe with the toast and my guest really liked it. i used 1/2 teaspoon of nutmeg and cayenne and they all thought it was just right. i used fresh parsley and parmasan cheese. excellent starter
     
  3. Wonderful recipe! I made these for an appetizer and everyone loved them. I confess to making a minor change to the ingredients (I used finely chopped walnuts for the ham....I'm a "veggie"); and a mixture of white mushrooms and baby bellas. I used the freshly grated parmesan cheese instead of the manchego, because thats what I had on hand. Pinot Grigio was my wine of choice, (again what was on hand), and dried parsley. For the appetizers, I filled mini puff pastry shells with the mixture. For lunch the next day, I had the filling on toast triangles (broiled). Both were wonderful, and I will definitely be making this again....I might add a pinch of tarragon to the filling next time, just to see how it turns out. Thanks for posting this recipe.
     
  4. I made this recipe as instructed using fresh parsley as I grow it. You said you could be generous with the cayenne and I was as I like a bit of spice. I also used parmesan freshly grated as that is always in my fridge. I put this mixture into puff pastry triangles and baked them in my turbo oven for 15 mins on 210C and they turned out great. When I make it next I think I will add a little chopped green onion.
     
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RECIPE SUBMITTED BY

I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
 
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