Preheat oven to 425. Prepare bannock by mixing flour, baking powder, sugar and salt in large mixing bowl.
Crumble butter and shortening or lard and mix well with your hands until mixture is mealy. Slowly add water, 1/4 cup at a time to mixture. Mix until mixture is slightly sticky and well formed.
Roll into a ball and flatten onto lightly greased large baking sheet. Cook for 25 minutes or until golden brown.
In the meantime, prepare the mushroom gravy by melting canola oil into medium sized sauce pan.
Over medium high heat, add onion, mushrooms and salt and cook for 5 to 8 minutes, until tender and fragrant.
Deglaze pan with Canadian Whiskey. Slowly add vegetable broth and mix well. Add spices and cook for another 5 minutes.
Remove from heat and using an immersion blender, blend mushroom mixture until thick and smooth. If mixture is too thick, add additional vegetable broth until desired consistency. Keep warm over low heat, stirring occasionally.
Remove bannock from the oven, let slightly cool and then cut into small squares, in a 5x10 pattern.
In large skillet, heat remaining canola oil. Add mushrooms and salt and sautee for 5 minutes until mushrooms are tender and golden. Remove from heat.
Plate bannock, place 1 Crimini and 1 White Button mushroom slice on each piece of bannock. Top with a tablespoon or so of mushroom gravy and garnish as desired (toothpicks and parsley are shown in photo) Enjoy!
