Sauteed Mushroom Butter and Bacon Tea Sandwiches |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We served this about half a year ago and forgot to post it! I think this is from a Martha Stewart Cookbook and they are delicious and easy to prepare! We put them on a platter with the Cuban pastelitos and empanadas and they are gone in no time flat; we serve them once a month when they have a birthday party for everyone who celebrates in that particular month - so that's twelve parties there and they are fantastic! Ingredients:
1 cup unsalted butter, softened |
1 tablespoon olive oil |
1 lb shiitake mushrooms, cleaned, tough ends of stems removed, diced (we use buttons, personal preference) or 1 lb button mushrooms (we use buttons, personal preference) or 1 lb cremini mushroom (we use buttons, personal preference) |
coarse salt |
fresh ground black pepper |
1/4 cup madeira wine or 1/4 cup sherry wine |
24 slices whole wheat bread |
1 1/2 lbs about 24 slices bacon, cooked |
1 bunch arugula, cleaned and trimmed |
Directions:
1. In a large skillet over medium heat, heat 2 tablespoons butter and the oil.
2. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes.
3. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated.
4. Let cool, and place in the bowl of a food processor fitted with the metal blade.
5. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.
6. Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice.
7. Use a serrated knife to trim crusts and cut in half diagonally into two triangles.
8. Cover with damp paper towels until ready to serve.
9. Repeat with remaining ingredients.
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