Wild Mushroom & Goat’s Curd Canapé Cups
Drogo
0 - 8
15 minutes
10 minutes
These wild mushroom canapés combine fresh girolles with creamy goat’s curd, herbs and lemon, all served in crisp canapé cups. Simple to assemble yet elegant enough for entertaining, they make an excellent choice for drinks parties, dinner parties or special occasions.
The combination of earthy girolle mushrooms and creamy, slightly tangy goat’s curd gives these mushroom canapés plenty of flavour without requiring a complicated preparation. Fresh chives and parsley bring freshness, while lemon juice and zest cut through the richness of the curd.
They can also be prepared ahead, making these canapé cups particularly useful when entertaining. Try varying the mushrooms or herbs to create different versions throughout the season.
Ingredients
Wild Mushroom & Goat’s Curd Canapé Cups
- 500g Goat's curd
- Small bunch Chives
- Lemon
- 250g Girolles
- Small bunch Parsley
- 24 Canapé shells
Directions
Method
- Step 1, Clean the mushrooms, and slice into approximately 3cm pieces. Chop the herbs and set aside.
- Step 2, In a mixing bowl lightly whisk together the goat’s curd, chives and juice from half the lemon. Add a pinch of salt and generous grind of pepper then test for seasoning and adjust to taste. Put to one side.
- Step 3, Place a frying pan over a medium heat with a glug of olive oil. When hot, add the mushrooms to the pan. Stir frequently and cook until tender, about five minutes. Toss in the parsley and season to taste.
- Step 4, To assemble, put a heaped teaspoon of the goat’s curd mix into each cup and top with a teaspoon of the mushrooms. Scatter with lemon zest and serve.
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