Sauteed Mushroom Butter and Bacon Tea Sandwiches

Name: Sauteed Mushroom Butter and Bacon Tea Sandwiches
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; 0.25 cup Madeira or sherry; 24 thin slices whole-wheat bread; 1.5 pounds (about 24 slices) bacon, cooked; 1 bunch arugula, cleaned and trimmed

2.1

(23)

By

Martha Stewart Editors

Updated on May 16, 2017

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.