Mushroom Canapés a quick party favorite Show caption Advocate staff photo by HEATHER MCCLELLAND Open-faced Mushroom Canapes are an easy-to-make party appetizer. Best of all, they can be made ahead of time and frozen. When ready tos serve, just heat under a broiler. Mushroom Canapés a quick party favorite by Corinne Cook June 12, 2012 0 Comments Related Stories These tasty Mushroom Canapés are easy to make and they can be left in the freezer until you’re ready to serve a few.Chopped, sautéed mushrooms are blended with cream cheese, onions and seasoning then spread over thin slices of party bread.Party bread is a slender, 1-pound package of thinly sliced (roughly 2x2-inch) bread. It’s the perfect size for open-faced party sandwiches.Pepperidge Farm brand used to be the only party bread I knew of, but now there are other brands available in large grocery stores.The recipe calls for party rye, but you can substitute with others if necessary.This week, I used Rubschlager brand of whole-grain, sourdough bread to make the canapés. That brand’s party bread is called “cocktail” bread.Corinne Cook is a columnist for The Advocate. She can be reached at email@example.com.