Laurie’s Mushroom Canapés

I believe our friend Laurie was cooking professionally in Key West in the 70s when she shared this recipe with Carlene, who was also living there. Thus it found its way to me. It’s simple to make and delicious.

8 ounces cream cheese, softened to room temperature
Two egg yolks
4-ounce can of mushrooms stems and pieces, well drained
Worcestershire sauce to taste (two or three shakes)
Dash of garlic powder

Mix all ingredients very well. Set aside. Toast bread rounds (or even easier, I use Ile de France Mini Toasts). Spoon a generous dollop of the cheese mixture onto each toasted round. Broil till slightly brown. Enjoy while hot.

mushroom canapes2


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