Rachel Khoo’s quick and easy vegetarian canapés

At this time of year it’s useful to have a couple of quick and tasty recipes up your sleeve, so here is my favourite crowd-pleasing canapé. This speedy vegetarian topping is perfect for piling on toast, filling store-bought puff pastry vol-au-vents — or even making your own if you are feeling ambitious. Just add carbs and cocktails. Feeling fancy? Top these canapés with micro herbs, such as red amaranth, for an extra bit of bling. wild mushroom bruschetta

Serves 8-10 as a canapé

50g butter

1 red onion, peeled and

finely diced

200g chestnut mushrooms,

halved

500g girolles, brushed or

wiped clean

3 garlic cloves, peeled and

finely sliced

100ml white wine

2 tbsp crème fraîche

Black pepper

Sea salt

Juice of ½ lemon, plus zest

Toast, to serve

3 tbsp chopped chives

Melt the butter in a frying pan. Add the red onion and sweat over a medium-low heat for 10 minutes. Turn up the heat and add both types of mushroom and the garlic. Sauté until golden and cooked. Add the white wine and simmer off. Add the crème fraîche with plenty of black pepper, salt and lemon juice. Pile up on pieces of toast and garnish with the chives and lemon zest. Serve warm.