Food & Cooking Recipes Appetizers Finger Food Recipes Vegan Mushroom Tea Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 25 mins Yield: 24 Umami-packed portobellos are sauteed and folded into vegan mayonnaise along with fresh chives for the filling of these satisfying finger sandwiches. A touch of wasabi adds just the right amount of heat. Ingredients 1 tablespoon extra-virgin olive oil 2 portobello mushrooms, stems and gills removed, finely chopped Kosher salt and freshly ground pepper 2 teaspoons fresh lemon juice ½ cup vegan mayonnaise, such as Sir Kensington's 2 teaspoons wasabi paste 2 tablespoons finely chopped fresh chives 8 slices vegan white or pumpernickel sandwich bread, or a combination 1 cup arugula or micro-arugula Directions Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely. Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives. Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve. Cook's Notes Look for a vegan mayonnaise with a short, recognizable ingredient list. Our test kitchen likes Sir Kensington's fabanaise, which is made with the chickpea liquid known as aquafaba, for its bright flavor and silky texture. Rate it Print