Food & Cooking Recipes Appetizers Finger Food Recipes Sauteed Mushroom Butter and Bacon Tea Sandwiches 2.1 (23) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen Balance flavors and textures to please every palate with crunchy arugula, salty bacon, and earthy mushroom butter. Ingredients 1 cup (2 sticks) unsalted butter, softened 1 tablespoon olive oil 1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced Coarse salt and freshly ground pepper ¼ cup Madeira or sherry 24 thin slices whole-wheat bread 1 ½ pounds (about 24 slices) bacon, cooked 1 bunch arugula, cleaned and trimmed Directions In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute. 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. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients. Print