Appetizer Spotlight FBC2017: Canadian Mushroom & Oka Cheese Puffs by The Rustic Wife

With our appetizer contest coming to a close, we’re sharing entries that came in just under the wire! We’ve got a few more for you, which is certainly not making our job any easier!Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members were invited to join the contest, earning them entry and accommodations at the conference, as well as a spotlight feature at the Mushrooms Canada table during the opening night reception. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

We’re excited to have Alana of The Rustic Wife joining the competition with a creative, savoury take on an iconic Canadian treat!Canadian Mushroom & Oka Cheese Puffs
Makes about 25 appetizer puffs


1/2 cup cup of all purpose flour
1/2 cup of water
1/4 cup of butter (salted or unsalted)
1/8 tsp. of salt
2 large eggs
8-9 white mushrooms, roughly chopped (about 2 cups, chopped)
2 green onion, sliced
1 or 2 garlic cloves, minced
3 large Yukon Gold potatoes, peeled & diced ( about 3, 1/2 cups, diced)
1 cup of Oka cheese, rind removed & shredded
1/2 tsp. salt
1/2 tsp. fresh of dried thyme
1/4 tsp. ground black pepper
boursin soft herbed cheese (optional)


1. Wash, peel and dice the potatoes, boil in a pot of water with 1 tsp. of salt until tender…drain then mash potatoes and set aside.
2. Roughly chop the mushrooms, slice the onions and mince the garlic…saute in a tbsp. of butter over medium heat until vegetables are tender and all of the liquid has been evaporated…about 8-9 minutes. Transfer mixture to a plate to cool and set aside.
3. Shred a half block of Oka cheese (rind removed) …you should have a scant cup..set aside.
4. In a medium saucepan over medium heat, add a 1/2 cup of water, a 1/4 cup of butter and 1/8 tsp. of salt…bring to a boil then add the flour all at once…stir quickly with a wooden spoon until the mixture pulls away from sides and forms a dough…stir for about 45 seconds…remove from heat and let cool down a bit (about 5 minutes).
5. Add 2 eggs to the warm dough, one at a time, stirring vigorously after each addition until smooth and velvety.
6. Transfer pastry mixture to a large bowl then add in the mashed potatoes, vegetables, shredded cheese, thyme, salt and pepper…stir until combined.
7. Carefully drop dough by spoonful into a 5 quart pot with about 3-4 inches of oil heated to about 330 degrees. Fry until golden brown and puffed up…about 4-5 minutes (watching carefully and turning puffs often).
8. Remove puffs with a slotted utensil and transfer to a plate lined with paper towels. Transfer to a wire rack to ensure the puffs don’t get soggy. Repeat steps until all of the dough has been fried allowing the oil to come back up to 330 degrees for each batch.
9. Optional step: Fill a piping bag with boursin soft herbed cheese and fill the centre of each puff.

Serve warm or room temperature…enjoy!


FBC Members were encouraged to join the competition with their own recipe! The contest is now closed.

You may also like