This simple appetizer lets the earthy, delicious flavor of mushrooms shine. These canapés are great for entertaining because they are easy to serve and can also be made ahead and reheated when guests arrive. I usually use cremini or white button mushrooms (aka champignons de Paris), but will opt for a mix of wild mushrooms when they are in season. Using store-bought pizza dough saves time, but you can use thin slices of baguette, country bread or flatbreads as the base instead.
Mushroom Gouda Canapés
Active time: 25 minutes
Cooking time: about 20 minutes
Need: round 3-inch (7-8-cm) cookie cutter or use a glass
1 tablespoon butter
2/3-pound (290 g) cremini mushrooms, cleaned and small diced (or use a mix of wild mushrooms)
1 garlic clove, minced
2 tablespoons crème fraiche or sour cream
1 tablespoon chopped fresh parsley
1 rolled out, thin pizza dough (round or rectangular)
About 1 cup grated smoked Gouda or Fontina cheese
Preheat the oven to 425° F (220°C).
In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped mushrooms. Sauté about 12 minutes, stirring occasionally, until the mushrooms are cooked through and reduced.
Carefully discard any liquid from the mushrooms. Immediately stir in the crème fraiche and
Cover a large, rimmed baking sheet with parchment paper. Roll out the pizza dough and use a round 3-inch cookie cutter (or edge of a glass) to cut discs out of the dough (I normally get 10 from my dough). Place the discs on the parchment paper-lined baking sheet. Spread the mushroom mixture evenly on the pizza dough circles in, roughly, ½-inch thick layers. Sprinkle a generous amount of the grated cheese over the mushrooms.
Bake about 18-20 minutes. The cheese should be melted and the pizza dough should be golden, but not burnt. Serve warm. You can also use thinly sliced baguette or country bread instead of the pizza dough. If so, only bake for about 5 minutes. The canapés can be made ahead then reheated for a few minutes before serving.
And bon appétit!