These super easy vegan mushroom and onion canapés are a great addition to your cocktail party, brunch or as a light starter for your guests. It only requires a handful of ingredients and is made in just a couple of minutes. These mushroom cups with caramelised onion marmalade are great to put on the barbeque, to make in the oven or in a frying pan.
Make your own caramelised onion marmalade or use store-bought marmalade. You can also top the mushrooms with olive oil fried onions and garlic if you don't want to use onion marmalade. Check out our recipe for caramelised onion marmalade here.
You need:
20 small or 10 large brown button mushrooms or Portobello mushrooms
Olive oil for frying
8-10 teaspoons of caramelised onion marmalade
1 teaspoon of Fresh thyme
3-5 sizes of white bread
A pinch of freshly ground white pepper
How you make them:
Toast the bread and cut off the crust. Cut each slice of toast into 4 pieces, or the size of your mushrooms.
Cut off the hard bits of mushroom storks, and clean and dry the mushrooms on kitchen paper.
Add oil to an oven tray or a frying pan or rub the mushrooms with oil if you are planning on grilling them on the barbecue.
Bake the mushrooms in the middle of the oven at 200 degrees Celsius, or on the barbeque or frying pan on medium-high heat.
The mushrooms are done when they have released their moisture and are soft.
Add the mushrooms to a plate, and top them with caramelised onion marmalade, freshly ground white pepper and sprigs of thyme.
Serve directly piping, with a cocktail, a glass of wine or champagne.
