Mushroom Canapes


1 pound mushrooms, finely chopped
2 tablespoons butter
1 teaspoon Worcestershire sauce
Salt, to taste
1/2 teaspoon onion salt
1/4 cup grated Parmesan cheese
20 Melba toast rounds
Minced parsley, for garnish

1. Make mushroom spread: Saute chopped mushrooms in butter. Season with Worcestershire sauce, salt, and onion salt.
Remove from heat and stir in Parmesan cheese.

2. Mound mixture on Melba Toast rounds (see recipe below) and heat under broiler until bubbling. Garnish with parsley before serving.


Homemade Melba Toast

1. Preheat oven 275 F. If using an unsliced loaf of bread cut into very thin slices approximately 1/16-inch thick. Trim crust and cut the bread diagonally into triangles, or use a cutter to make c circles or your desired shapes.

2. Arrange in one layer, preferably on one or two cookie sheets and bake slowly in the upper-and/or lower-middle levels until the bread has dried out and is starting to color. Remove from oven and cool on a rack.
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