Canapés with Shimeji and Shiitake Mushroom Filling
Everyone who knows me knows that I love making all kinds of hors d’oeuvres. When serving hors d'oeuvres before a three-course meal, good friends have advised me to limit myself to just three varieties. The problem is that I keep thinking of new ones I want to try, and before I know it, I've made so many that everyone is full before dinner even begins. (My husband calls me "the regiment cook" because I always make too much food). That's why I love serving tapas-style dinners instead. Then you can have small bites over a period of time and eat at a pace that suits everyone, as well as trying different amazing flavors. This hors d’oeuvre is a favorite—it's simply impossible to stop at just one.
You will need
5.3 oz (150 g) shimeji mushrooms, root end trimmed, rinsed, and torn into thin strips
⅔ cup (150 ml - about 4) dried shiitake mushrooms, soaked in hot water for 30 minutes and finely chopped (reserve the soaking liquid)
2 tbsp (30 ml) + 2 tbsp (30 ml) butter
1 tbsp (15 ml) canola oil
5 tbsp (75 ml) shallots, finely minced
1 tsp (5 ml) fresh ginger, finely grated
1 tbsp (15 ml) garlic, finely grated
1 tsp (5 ml) red chili, finely minced
¾ cup + 1 tbsp (200 ml) scallions, finely chopped
⅓ cup + 1 tbsp (100 ml) reserved shiitake soaking liquid
1 cube mushroom bouillon
2 tbsp (30 ml) Japanese soy sauce
2 tbsp (30 ml) oyster sauce
1 to 1½ tsp (5–7½ ml) honey
¼ cup (50 ml) heavy cream
Freshly ground black pepper
½ tsp (2½ ml) MSG (* See note 1)
Salt, if needed
24 crisp Canapé cases
Green scallion, the dark green tops, thinly sliced
Red chili, thinly sliced
How to make it
1. Prepare all the ingredients that need to be chopped, grated and soaked.
5.3 oz (150 g) shimeji mushrooms, root end trimmed, rinsed, and torn into thin strips
⅔ cup (150 ml - about 4) dried shiitake mushrooms, soaked in hot water for 30 minutes and finely chopped (reserve the soaking liquid)
5 tbsp (75 ml) shallots, finely minced
1 tsp (5 ml) fresh ginger, finely grated
1 tbsp (15 ml) garlic, finely grated
1 tsp (5 ml) red chili, finely minced
¾ cup + 1 tbsp (200 ml) scallions, finely chopped
2. Heat a large skillet over high heat. Add the shimeji and shiitake mushrooms and cook until all moisture has evaporated, stirring occasionally. Add butter, season with salt and black pepper, and continue cooking for a few minutes until the mushrooms are nicely browned. Transfer to a plate and set aside.
5.3 oz (150 g) shimeji mushrooms, root end trimmed, rinsed, and torn into thin strips
⅔ cup (150 ml - about 4) dried shiitake mushrooms, soaked in hot water for 30 minutes and finely chopped (reserve the soaking liquid)
2 tbsp (30 ml) butter
Black pepper
Salt
3. In the same skillet, heat the remaining butter and canola oil. Add the shallots and cook over medium heat, stirring frequently, until softened, but not browned.
2 tbsp (30 ml) butter
1 tbsp (15 ml) canola oil
5 tbsp (75 ml) shallots, finely minced
4. Stir in ginger, garlic, red chili, and the cooked mushrooms. Cook for another 2 minutes, stirring frequently.
1 tsp (5 ml) fresh ginger, finely grated
1 tbsp (15 ml) garlic, finely grated
1 tsp (5 ml) red chili, finely minced
Cooked Shimeji and shiitake mushrooms
5. Add the scallions and stir to combine.
¾ cup + 1 tbsp (200 ml) scallions, finely chopped
6. Add reserved soaking liquid, mushroom bouillon, soy sauce, oyster sauce, and honey. Simmer for 2–3 minutes.
⅓ cup + 1 tbsp (100 ml) reserved shiitake soaking liquid
1 cube mushroom bouillon
2 tbsp (30 ml) Japanese soy sauce
2 tbsp (30 ml) oyster sauce
1 to 1½ tsp (5–7½ ml) honey
7. Stir in heavy cream and simmer for another 2–3 minutes.
¼ cup (50 ml) heavy cream
8. Season with MSG and black pepper. Taste and adjust with additional black pepper, honey, and, if needed, salt.
Freshly ground black pepper
½ tsp (2½ ml) MSG (* see note 1)
Salt, if needed
9. Let the filling cool slightly. Spoon it into the canapé cases just before serving to keep them crisp. Garnish with thinly sliced scallion greens and red chili.
24 crisp Canapé cases
Green scallion, the dark green tops, thinly sliced
Red chili, thinly sliced
Tips & tricks
Trick 1: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.
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