| Cheesy Mushroom Canapés #1
Categories: Parsley, Cheese, Mustard, Butter, Mushrooms, Appetizers
2 tablespoons of butter
4 ounces of Mushrooms, coarsely chopped
4 teaspoons of All-purpose flour
2 cups of Shredded cheddar cheese
1 teaspoon of Mustard powder
1 teaspoon of Worcestershire sauce
Fresh ground pepper to taste
8 Slices French bread (3/4")
2 tablespoons of chopped fresh parsley
Paprika
Fresh parsley sprigs (opt)
Instructions: In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot. Serving Size: 4 From Geminis MASSIVE MealMaster collection Cheese Mushroom Canapés #2
1 tablespoon of butter
1 drop of Tabasco Sauce
1 tablespoon of flour
2 tablespoons of cream
one 3 ounce can of chopped broiled mushrooms
2 ounces of old English processed cheese, grated ( 4 tablespoons)
36 narrow toast fingers
Place butter and Tabasco in saucepan over low heat. Stir in flour smoothly. Add cream and broth drained from mushrooms. Bring to boiling point, stirring constantly. Add cheese. Continue stirring until cheese melts. Remove from heat. Chop mushrooms very fine. Add to cheese mixture. Spread on toast fingers. Heat thoroughly under broiler just before serving. Makes 1 cup of spread, about 36 small canapés. |
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