Six more sleeps until Saint Nick clambers down your chimney. Thirteen more sleeps until New Years Eve celebrations. The silly season is truly in full swing.
Due to attending Christmas parties, entertaining and the New Year approaching, the dial in my brain seems to be stuck on the subject of canapés. I can't help it, I have finger food on my mind.
When I was approached by the Australian Mushroom Growers Association to contribute to their Summer Mushrooms promotion I was originally going to develop a salad recipe. Nope, brain wasn't satisfied with what I came up with and kept reverting to the idea of a canapé.
What to do?
I wanted something a little different and I wanted it to be a Belly Rumbles original.
Mushrooms are so versatile and my mind was filled with different ideas. I thought about stuffed button mushrooms, mini mushroom kebabs on the BBQ, marinated mushrooms, mushroom tarts etc etc... but I wanted something a little more special.
Saturday night after a couple of glasses of wine, it all came together in my little brain.
What was even more fantastic, when I took my slightly intoxicated brain storm to the kitchen with a sober mind, it all worked out.
Mushroom & Prosciutto Canapé
- 550 grams mushrooms finely chopped either button of flat*
- 12 teaspoons 3 tablespoons French shallot finely chopped
- 1 clove garlic crushed
- 4 teaspoons 1 tablespoon thyme finely chopped
- 1 egg beaten
- Salt & pepper
- 8 slices prosciutto thin sliced
- 8 teaspoons 2 tablespoons cranberry sauce
- Chives cut in to 2cm lengths
- In a heavy based non stick pan heat a couple of tablespoons of olive oil. Fry shallot and garlic until shallots are translucent. Make sure you do not burn the garlic.
- Add mushrooms to the pan and cook on medium heat for approximately 15 minutes. Cook until all the liquid released from the mushrooms has been evaporated, and the steam rising from the mix reduces. You want to achieve a very dry mushroom mix.
- Place mushroom mixture in a strainer to cool. This will allow any further liquid to drain from the mix.
- Once mushroom mixture has cooled transfer to a medium size bowl. Stir in the beaten egg and thyme until well combined. Then season with and pepper to taste. Remember that prosciutto is salty, be careful not to over salt.
- Lay your slices of prosciutto on non stick paper, making sure they overlap. I used my sushi mat underneath to aid in rolling.
- Place the mushroom mixture along one edge of the prosciutto. Place the mixture evenly and in a log form.
- Roll up the mixture inside the prosciutto, like when making a roulade. Do not roll the non stick paper up in the roll. You want to create a nice tight roll.
- Once rolled up, wrap in non stick paper and then wrap in aluminium foil. You will end up with a aluminium looking cigar.
- Place your 'cigar' in a 180 degree preheated oven and cook for 30 minutes.
- After 30 minutes unwrap your log and continue cooking for another 10 minutes. This will allow your roll to brown slightly. Be careful, you don't want the prosciutto to crisp too much, as this will make it difficult to cut.
- Leave your mushroom roll to cool.
- Once cooled cut roll in to 1.5cm slices.
- Place rounds on serving plate and top with chives and a small dollop of cranberry sauce.
Do tell, how do you like to eat your mushies?
This Belly Rumbles' original recipe and post content is proudly sponsored by the Australian Mushroom Growers Association.