Mushroom-Steak Canapés pictured with Plum Chutney-Blue Cheese Canapés and Smoked Salmon–Cucumber Canapés.
Mushroom-Steak Canapés
Serves: 30
Ingredients
- 2 (6-ounce) boneless ribeye steaks
- ½ cup plus 3 tablespoons extra-virgin olive oil, divided
- ¼ cup fresh rosemary leaves
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Mushroom Pâté (recipe follows)
- 30 cracked black pepper bruschettini
- Garnish: beech mushrooms and fresh rosemary sprigs
Instructions
- In a large bowl, combine steaks, ½ cup oil, rosemary, garlic, salt, and pepper. Refrigerate for 1 hour.
- In a large sauté pan, heat remaining 3 tablespoons oil over medium-high heat. Add steaks; cook until fully browned on both sides and a meat thermometer inserted in thickest portion registers 130°. Let cool slightly.
- Using a sharp knife, cut each steak into 15 thin pieces.
- Spread 1 tablespoon Mushroom Pâté onto each bruschettini. Arrange steak slices in loose spirals on top of pâté.
- Garnish with mushrooms and rosemary sprigs, if desired.
Mushroom Pâté
Serves: 1⁄4 cup
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallot
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon minced garlic
- 2½ cups button mushrooms, chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons white wine vinegar
- ¼ cup walnuts, toasted
Instructions
- In a medium sauté pan, melt butter over medium heat. Add shallot, parsley, rosemary, and garlic; cook until fragrant, approximately 3 minutes. Add mushrooms, salt, and pepper; cook for 6 minutes, stirring occasionally. Remove from heat, and add vinegar, stirring well. Transfer mixture to a heatproof bowl. Let cool to room temperature.
- In the work bowl of a food processor, pulse together mushroom mixture and walnuts until a purée forms. Store in an airtight container in the refrigerator overnight, 6 to 8 hours, before using.
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