MUSHROOM MOUSSE for canapés and crostini, an easy and quick recipe to prepare, an ideal spreadable cream for the holidays made in a short time with simple ingredients.
The mushroom mousse is a refined choice to impress your guests. This creamy and flavorful appetizer is perfect for special dinners, buffets, or aperitifs, ideal for spreading on crostini, canapés, or as filling for vol-au-vent. The mushroom mousse suits various occasions and adds a touch of elegance to your table.
The mushroom mousse is made with simple ingredients, fresh mushrooms like champignon, porcini, or mixed mushrooms are the main ingredient, cream, butter, and aromatics. This dish is ideal not only during autumn, when mushrooms are in season, but also all year round thanks to versions with dried or frozen mushrooms.
If you’re looking for an original idea for your next menu, the mushroom mousse is the ideal solution for guaranteed success!
Join me in the kitchen today, there’s some mushroom mousse.
- Difficulty: Very Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: about 1 lb
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz mushrooms
- 7 oz butter
- 1 onion
- 1 clove garlic
- 1 cup heavy cream
- 2 tbsp mayonnaise
- pinches salt
- pinches pepper
- 1 tbsp chopped parsley
- 1 tbsp white wine
Steps
Clean the mushrooms with a damp cloth to remove any dirt. Slice them thinly.
In a large skillet, melt 3.5 oz of butter over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until they are soft and translucent.
Add the mushrooms to the skillet and cook for about 10-12 minutes, stirring occasionally, until the mushrooms have softened and released their water.
If desired, deglaze with white wine and let it evaporate.
Transfer the cooked mushrooms to a blender or food processor. Add the remaining butter (3.5 oz), mayonnaise, and heavy cream.
Blend until smooth and creamy. If the mousse is too thick, add another tablespoon of cream.
Adjust the seasoning with salt and pepper to taste.
Transfer the mousse to a container and let it chill in the refrigerator for at least 1 hour before serving.
Bon appétit
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MUSHROOM MOUSSE for canapés and crostini
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FAQ (Questions and Answers) MUSHROOM MOUSSE for canapés and crostini
Can I make the mushroom mousse in advance?
Yes, the mushroom mousse can be made in advance and stored in the refrigerator for up to 2-3 days. It is advisable to let it cool completely before placing it in an airtight container.
Can I use dried mushrooms instead of fresh ones?
Absolutely yes! Dried mushrooms, such as porcini, are a good alternative to fresh mushrooms. To use them, simply rehydrate them in hot water for about 20 minutes, drain and chop them before adding them to the recipe. You can also use a bit of the soaking water to enrich the mousse’s flavor.
How can I make the mushroom mousse lighter?
For a lighter version of the mushroom mousse, you can replace the cream with low-fat Greek yogurt or a plant-based cream. Also, reducing the amount of butter and opting for a low-fat or light cheese will make the dish lighter without compromising too much on flavor.
