These simple mushroom canapés make a tasty appetizer for sharing.

Pairs with Molson Ultra.

1. Heat butter and oil in large skillet set over medium-high heat; cook mushrooms, onion, garlic, thyme, rosemary, salt, pepper and fennel seeds for 5 to 8 minutes or until mushrooms start to brown.
2. Stir in spinach; cook for about 1 minute or until wilted. Stir in broth; bring to boil. Cook for 3 to 5 minutes or until almost no liquid remains. Stir in lemon zest and juice.
3. Serve mushroom mixture on crackers. Garnish with parsley.

Chef’s secret (tip)

• Cheese lovers can top canapés with grated Parmesan or Asiago cheese.