Skip to main content

Mushroom magificence on the deck - mushroom canape recipes

It was a deceptively simple idea – I’ll send you a box full of wonderful mushroom canapes and wine, she said, and all you have to do is find some friends to eat them!

Sounds like a plan, I thought and jumped at the offer. Surely I had plenty of friends who would love to join me on my deck for sunset drinks and mushroom canapes?

I'm a big fan of mushrooms, not just because I love the flavour but also because I'm very aware of the health benefits packed into these mighty little packages.  Just three a day, they say, will keep you on the path to good health.

When the day came and the box arrived prepared by hospitality students at Southbank Institute of Technology it looked like a winner. My plan was to keep the delicious morsels in the fridge until ‘deck drink day’ and wow everyone as the hostess with the mostess. Unfortunately I forgot to factor in a very busy week and a lunch at Beach House, Noosa (more on that soon) which required a weekend at Sunshine Beach.

It was no hardship but did put a hole in the drinks on the deck plan until I simply moved the venue to the coast and served the canapes to a willing group on the deck as the sun set over the beach - bliss.

And here’s what we ate with recipes so you can make them too!


by Cameron Benbow

Ingredients (makes 10 portions)


75g diced mushrooms (combination of shitake and buttons)
15g butter
50g diced onions
Pinch of salt
10 wonton wrappers
3 slices of bread, finely minced garlic and butter
20 small bacon pieces


15g sage leaves
150mL pure cream
Salt, pepper and garlic to taste
Mushroom trimmings


For the tortellini
1.Saute onions and then add mushrooms and cook until almost no moisture is in the pan. Season
2. Blitz and then set aside to cool. Once cool, lay out wonton sheets and pipe mushroom mix into the centre of the wonton and wrap into desired shape.
3. Cook in boiling water for 4 mins

For the sauce
1. Melt butter and add mushroom trimming, pure cream, salt and pepper, garlic, and sage leaves and simmer for a few minutes.
2. Add parmesan to thicken

Cut bread into appropriate circles, brush with garlic butter and bake in oven until golden in colour.

Cook bacon on pan to crisp up. Drain on paper towel


Place the bread on the serving platter with the tortellini portion on top. Add the sauce to the middle of the canapé and garnish with crispy bacon and sage cream.


by Kyle Davies, Joshua Skelton and Thomas Matters

Ingredients (makes 10 Portions)
10 Swiss Mushrooms
4 Shitake Mushrooms
¼ Brown Onion
20g Chives
3g Lemon Pepper
2g Ground Thyme
2g Cayenne Pepper
30g Goats Cheese
30g Camembert Cheese
20g Cream Cheese
Bread Crumbs
Egg Wash
300g Sundried Tomato


1. Dry roast Swiss mushrooms for 5 minutes at 160 degrees C.
2. Make duxelle with shitake mushrooms, by sweating onion, adding finely chopped mushrooms, cook down and finish with chives and thyme. Season. For the cheese filling blend cheeses together with lemon pepper, cayenne until smooth.
3. Blitz sundried tomato to a paste and olive oil to pâté consistency.
4. Stuff roasted mushrooms with duxelle and cheese mixture and chill in fridge.
5. Double crumb mushroom with filling inside.
6. Deep fry at 185°C until golden brown. Season with sea salt.
7. Serve with sundried tomato pâté.


by Paulo Figueiredo

Ingredients (makes 10 Portions)

1 loaf of white bread - cut to small croutons
50 Button Mushrooms
1 Onion - brunoise
300g Button Mushrooms - finely diced
100g Butter
300g Haloumi – grilled
3 Cloves of garlic
Truffle oil
Salt and Pepper
2 egg yolks
Lemon Juice
250ml Oil


Peel and trim Mushrooms. Dry Roast in 160°c for oven for 20min.


Sweat onions in butter until translucent on low heat, add mushroom cook until water releases, cook further until mixture becomes dry. Add parsley at the end. Season


Roast garlic in aluminium foil in oven for 30min. Drizzle olive oil. Peel and blend garlic to a paste.

In a bowl, mix egg yolks with garlic paste then add oil drop by drop then increase to a drizzle until sauce emulsifies. Stir continuously. Add lemon juice and rest of oil. Season to taste and stir in a few drops of truffle oil.

Cut grilled haloumi into the desired shapes.

Brush croutons with olive oil and bake in oven.


Spread crouton with aioli. Fill mushroom with duxelle. Place on top of prepared crouton, drizzle with aioli and top grilled haloumi and chopped chives.


by Samuel Lee and Louis Savva

Ingredients (makes 10 Portions) 

1 shallot
1 clove of garlic
500g button mushrooms
1 tomato – diced
Chives – finely chopped
50ml cream
Bush Tomato Chutney
Lavosh Baskets or small savoury paste cups
Chilli powder


1. Roughly chop mushrooms, garlic and shallots.
2. Pan fry on high heat to colour and then remove from heat.
3. Drain juice, then put mushroom mix back onto a medium heat.
4. Add cream, and reduce by ¾
5. Add diced tomato and finely chopped chives. Season.
6. Remove from heat and cool directly.
7. To prepare the canapé, take 10 Lavosh baskets and put ½ tsp. of tomato chutney, and a sprinkle of chilli powder.
8. Spoon mushroom mix into the basket until ¾ full and garnish with a chervil leaf
9. Serve cold


by Lauren Tangey

Ingredients (makes 40 Portions)

1 ½ loaves of bread
1kg Swiss brown mushrooms, de-stemmed
1 Leek, diced finely
3 Cloves of Garlic
8tbsp Brown sugar,
8g Green tea Leaves
10g Wattle seed
3 Sprigs of Thyme
Olive oil
50g Soft Fetta
Parmesan, shaved for garnish
2 Bunches of Enoki

Tempura batter (thin mixture of cornflour, soda water)


1. Toast of crostini (bread) in oven at 150°c
2. Place mushrooms on an elevated tray. Line your vessel with aluminium foil, place brown sugar, tea leaves, stems of thyme and wattle seed in the bottom. Place tray of mushrooms (gills down) with a secure lid on top. Wrap in aluminium foil if needs, and place on a medium heat to smoke for 20min.
3. Allow to cool and chop roughly.
4. Sauté leek and garlic in butter on a moderate heat. Add smoked mushrooms and sauté for 15min or until coloured and dry.
5. Process smoked mushrooms and fetta in a food processor until smooth. Check for seasoning – refrigerate.
6. Dress crostini with melted butter, a quenelle of smoked mushroom pâté and shaved parmesan and chervil to garnish.
7. Last minute dust enoki in plain flour and pass through tempura batter and deep fry your until crisp and golden


by Barton McKee, Amber Reid and Amanda Adlawd

Ingredients (makes 10 Portions)

10 Button Mushrooms
10 Parmesan Crisps
10ml Balsamic Vinegar
10ml Oil


3 Anchovies
2 cups Olives
3 Roasted Eggplants
3 Cloves of Garlic
2 Sprigs of Oregano

Fetta Paste

250gm fetta
Rosemary leaves


1. Remove stems from mushroom and coat in balsamic and oil glaze. Bake on 180°c for approximately 10min.
2. Mix tapenade ingredients together to a smooth paste (blender or food processor).
3. Blend fetta and a little rosemary until a smooth paste
4. Grate parmesan and spread flat on baking paper and bake for approximately 10 mins on 180°c or until golden on colour and crisp.
5. Pipe small amount of fetta paste into each mushroom and follow with a small amount of the tapenade on top.
6. When ready to serve break off a small piece of parmesan and garnish each mushroom.
7. Serve cold and enjoy!

One of my favourite recipes is Mushroom and herb fritters.  How do you like to enjoy your mushrooms?

Kerry Heaney

Disclaimer: Ed+bK was gifted the mushroom canapes


  1. I love this post, Kerry! I wish I lived closer on the day you got these :) I'll have to give them a try - perfect for the holidays.


Post a Comment

I love getting your comments - really makes my day! If you like this blog please follow by email or subscribe.

Popular posts from this blog

Brisbane's top 10 'chew with a view' restaurants and cafes

It's a beautiful day! Where can you go and dine in the warm sun with a view that you'll never want to leave?

Here are ten top places in and around Brisbane to while away a lunch hour or a whole afternoon when the weather is warm and the skies are blue .

River Quay, South Bank

South Bank’s River Quay precinct has plenty of opportunities to relax in the sunshine and just about any restaurant at River Quay will offer a great spot for a winter lunch with a large, grassed lawn rolling down to the river bank.  You can even lie in the sun if you so desire.

Stop for champagne, oysters and more at Cove Bar and Dining, enjoy French provincial food at Aquitaine Brasserie, take in the river view from a Balinese daybed while you tuck into the contemporary menu at The Jetty, feast on Italian cuisine at Popolo or sip a long drink on the riverside deck of Stokehouse Q where the menu draws on local produce combined with bold flavours from the Mediterranean.

River Quay is the spot for Sunday …

Thar she blows - how to hunt whales the friendly way

A grunt and a spurt of seawater rising into the air show the position of a mother humpback whale and her three-week-old calf.

I'm on purpose-designed whale watching boat and we have motored for an hour over the calm seas of the great sandy straits up the coastline of Fraser Island

Captain Phil tells the 50 or so people aboard that the tip of the island is where we will see the whales and he is right.

Our first mother and calf are a little shy at first, keeping the boat at a good distance but I can clearly see the much smaller calf swimming strongly beside its mother.

I'm fascinated by the large circles of calm water that float past us and Phil tells us these are whale footprints

"They break the water tension when they flick their tails to swim down resulting in the clear circles on the water,” Phil says.

Sailors used whale footprints to track whales back in the bad old days when whales were valued more for their blubber than their beauty.

Our next mother and calf are a l…

Lunch amongst the lavender in the Scenic Rim

It was time to brush the cobwebs off the motor bike over Easter and head out of Brisbane into the beautiful Scenic Rim.

We started down the highway towards Beenleigh in beautiful autumn sunshine and stopped for a coffee at The Outpost Cafe at Canungra.  This is a well known bikies hangout but don't expect too much in the way of chains and dreadlocks - it's more favoured by the middle aged bikie enjoying the freedom of the road second time round.

The road less travelled is always our favoured route for this type of outing and we back tracked through Rathdowney before reaching our destination for the day, Kooroomba Lavender Farm about 65 minutes from Brisbane in the Scenic Rim at Mt Alford near Boonah.

Autumn is not the premium time for viewing either the vineyard or the lavender but the view across the valley to the mountains was still outstanding.  The building has a New Zealand lodge feel to it with plenty of stone walls both inside and outside, complimented by timber and ex…

Ten top things to do in Noosa Heads

It doesn't matter how many times I head down the hill on Noosa Drive towards the ocean, I still get a little shiver of excitement every time. This very special part of the world has achieved international recognition for its unique environment and I am privileged to be able to dip my toes into it on a regular basis.

Here are ten of my favourite Noosa pastimes.

1. Although it’s always tempting to sleep in, I don't like to waste a moment of the day when I wake up in Noosa. The best way to start is in the coffee queue at Sails on Hastings Street and then a stroll along the winding boardwalk to the National Park, koala spotting along the way.

Depending on my mood and energy level, I continue the walk through the park to enjoy the beachside views. Some like to run it. You can pick up a coffee at the information hut in the national park as well.

2. After a bit of exercise there's nothing like a big breakie at Aromas and a spot of people watching. With t…

Lots to explore at Brisbane's South Bank

Four markets in one day - what a way to spend a Sunday!

We started at the organic markets at Downy Park, Windsor which was not such a good idea. Why? Well we took the dog and the place was full of puddles - he's a corgi with very low legs - it all ended up being very messy.

Also, these markets definitely finish up on their advertised closing time of 10.30am.  Call me slow or just plain lazy but I find it hard to get out and about early on a Sunday morning. We arrived primed for breakfast at 10am just as everyone was shutting up - they had even run out of bread for French toast!

However, this market was just the first on our list. Next, we drove to South Bank Parklands to explore the Young Designers Market and the Granite Belt Flavours Market - both on the same day.

Several designer/clothes/jewellery purchases later, K2 subdued his inner male and agreed to look for the Granite Belt Flavours market which was not in its usual spot.  On the way, we walked through the regular South Ba…

A night of firsts at Urbane

It was a night of firsts - my first duck tongue and my first lamb sweetbreads.

I've always avoided offal, scarred by an unfortunate experience as a child when my mother tried to make me eat liver, but as Ubane owner Andrew Buchanan said, best to try it first cooked by a great chef - so I did.

Seated at a long table we were there to experience the new Urbane menu under Alejandro Cancino. He looks like he's just out of short pants, but this chef has a list of restaurants and awards on his resume that demand attention.

Passionate about fine dining, Argentinian-born Alejandro has spent the last 10 years working with some of the best chefs in the world, naming the great chef and innovator Andoni Luis Aduriz at Mugaritz in Spain, Luca Fantin at Bulgari Tokyo and Raymond Blanc at Le Manoir aux Quat'Saisons in England as his mentors. In Australia, he calls Dan Hunter at the Royal Mail in Victoria his local guide, having worked together at Mugaritz.

Last April Alejandro was Stagie…

North Stradbroke Island - 10 top things to do

One of the largest sand islands in the world, the relaxed bliss of North Stradbroke Island is only an hour's drive from Brisbane.

The trip from the mainland to the island takes 45 minutes by barge, which also takes your car or 25 minutes by fast water taxi but it's more of a journey into a different realm where it's hard to work up the energy to get stressed about anything.

When there's plenty of beach to roam, friendly folk to chat with, incredible vistas around every corner and comfortable accommodation and food, life seems pretty sweet.

Apart from swimming at any of the beaches, here are my top 10 things to do on Straddie. What are yours? Please leave your Straddie tips in the comments section at the end.

1. Start your Straddie sojourn at the Island Fruit Barn on the main drag in Dunwich where you can pick up all your holiday supplies.  There's a surprisingly good range of deli items from the essential to the unusual, high-quality fruit and good cake and coffee…

10 top tips for Bunya Mountains weekend

With a long weekend looming we clocked off early on Friday to head to the Bunya Mountains, home to the world's largest stand of bunya trees and more nature and wildlife than your eyes can absorb.

It's about 150km from Brisbane, and as we prefer to travel in daylight hours on the motorbike, a 2 pm departure was planned.  Unfortunately, with a few stops along the way to meet up with group members, road works and a speeding fine (you know who you are) from a friendly copper, it was dark and raining when we hit the last 30 minutes of the ride and a dirt/gravel stretch. The boys were not happy, and it was a slow procession to our accommodation.

Our group of four couples was staying in two side-by-side cottages in the small village in the middle of the national park.  There is also a camping ground in the same spot and a couple of others close by. Despite popular opinion, I like to camp and have camped here before, but on a motorbike, it's easier to stay in accommodation.


Have you been to Queensland’s favourite café?

Once you’ve eaten at Indulge in Bundaberg, it comes as no surprise that this small cafe has been voted as Queensland’s favourite.

Now taking the title for two years in a row as People’s Choice in the Brisbane Times Good Food Awards, Indulge is a showcase for the Bundaberg region’s fabulous produce.

Established by passionate food lovers Amanda and Larry Hinds, this café has been the catalyst that has propelled local farmers into the spotlight as premium primary producers.

Amanda is adamant that it’s the rich red tomatoes, the full-flavoured potatoes, the crisp capsicums, luscious eggplants and the vibrant ginger, that make all the different to the meals she dishes up to eager crowds.

As Amanda says, there’s something very special about knowing where your food comes from and who grew it.

I clearly remember my first meal at Indulge. It was scrambled eggs dusted with thinly sliced truffle and anointed with duck ham. My first taste of duck ham, I was fascinated with the flavour and eager …

Next Door Kitchen and Bar, South Bank, Brisbane.

The line up of restaurants at South Bank just keeps getting better with Next Door Kitchen and Bar as the latest addition in Little Stanley Street.

Styled on speakeasy establishments of the 1920s, Next Door has positioned itself as a cocktail bar with an emphasis on shared dining. The fit out is glamorous fit-out with smooth timber, vintage décor and mirror detailing.

Harun Gencerler, a member of the family which runs Ahmet's Turkish Restaurant right next door, has opened Next Door Kitchen as his first solo venture.

Head Chef Dean Brewer has selected a range of shared plates which tie in with the 1920s theme.

“Our menu consists of larger shared plates such as whisky beef cheeks, with creamed blue cheese polenta and smaller dishes including fresh oysters, with gin and cracked pepper vinaigrette,” Deans says.

We started the night with a fresh baguette and a combo of Pepe Saya Butter and house made sardine butter.  I loved both but I needed more bread to enjoy all the butter.

Our sha…