Mushroom Spinach Canapés
Mushroom Spinach Canapés

Preparation time 10 minutes

Total time: 20 minutes

Ingredients

  1. 30 mL 2 tbsp butter
  2. 20 mL 4 tsp olive oil
  3. 500 g 1 lb mixed mushrooms, thinly sliced
  4. 1 onion, diced
  5. 2 cloves garlic, minced
  6. 15 mL 1 tbsp finely chopped fresh thyme
  7. 10 mL 2 tsp finely chopped fresh rosemary
  8. 5 mL 1 tsp each salt and pepper
  9. 1 mL 1/4 tsp ground fennel seeds
  10. 1 L 4 cups baby spinach
  11. 75 mL 1/3 cup reduced-sodium beef broth
  12. 2 mL 1/2 tsp lemon zest
  13. 30 mL 2 tbsp lemon juice
  14. Gluten-free crackers
  15. 30 mL 2 tbsp finely chopped fresh parsley

Directions

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.

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