- Serves: makes 12
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 50 g cooked chestnuts, finely chopped
- 25 g butter
- 2 cloves garlic, finely chopped
- 250 g mushrooms, thickly sliced
- 3 large slices light rye bread
- 2 tbsp creme fraiche
- 1 tbsp finely chopped parsley
- 1 sprigs thyme, to garnish
1. Heat the oven to 200C/180C fan/gas 6.
2. Heat a sturdy pan over a low heat with 1 teaspoon of the weighed butter. Cook the chestnuts for 3-4 minutes over a low heat until they begin to caramelise around the edges. Set aside in a warm place.
3. Heat the remaining butter in a frying pan set over a medium heat and fry the garlic for a few seconds, until you catch a garlicky aroma.
4. Turn the heat up high and tip in the mushrooms. Season with sea salt and freshly ground black pepper and cook until they have turned golden at the edges.
5. While the mushrooms are cooking, pop the rye bread into the oven for about 5 minutes, until it becomes crisp at the edges.
6. Take the mushrooms off the heat and stir in 1 tablespoon crème fraîche. Add the chestnuts and parsley.
7. Cut the toasted bread into 3-4 strips or bite-sized squares, and top with a spoonful of the mushroom mixture.
8. Finish each canapé with a small dollop of crème fraîche and a sprinkling of thyme leaves.
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