Perfect for parties and picnics alike, these bite-sized treats are easy to eat and delicious. Feel free to add some fresh garlic when you cook the mushrooms and thyme, or scatter with flat-leaf parsley before serving, but I enjoy the simplicity of these canapés, especially served with a chilled aperitif.
- 1 sheet of ready-rolled puff pastry (ensure dairy-free), at room temperature
- 2 tsp soya milk, to glaze
- 1 tbsp sunflower oil
- 10 button mushrooms, halved
- 1 sprig of fresh thyme, leaves finely chopped
- 5 tbsp soya single (light) cream
- generous pinch each of sea salt
- and black pepper
- Preheat the oven to 220°C/425°F/gas mark 7 and line a baking tray with baking parchment.
- Lay the puff pastry sheet on a flat surface and use a round 5cm (2in) cutter to press out pastry circles. Place them on the baking tray. Using a smaller 4cm (11⁄2in) cutter, press gently into the centre of each pastry disc to leave a light indentation – this shouldn’t cut through the pastry. Lay each round on the lined baking tray and brush the outer area with a soya milk. Bake in the oven for 10–12 minutes until risen and golden.
- Meanwhile, heat the oil in a frying pan and fry the mushrooms and thyme for 4–5 minutes until softened and fragrant. Spoon in the soya cream and stir. Season to taste with sea salt and plenty of black pepper.
- Carefully remove the baking tray from the oven. Push down the centres of the pastry cups, then spoon teaspoon-sized amounts of the creamy mushrooms into each. Serve warm or at room temperature.
To avoid the pastry going soggy, it’s best to assemble the canapés just before serving. The pastry cups and the creamy mushrooms can both be made up to a day in advance.
Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography ©Luke Albert