Hot Mushroom Sandwiches

Russ Myers


This is very, very good. As a canape, it is neat and tidy on dry, toasted bread. The filling doesn't ooze out the sides, and is a very good, hot, party finger food!

Adapted from New York Caterer, Donald Bruce White recipe

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21 Sandwiches


20 Min


30 Min




1 1/2 c
finely minced fresh mushrooms
1 Tbsp
thinly minced shallots or 1 tablespoon whites scallion
4 Tbsp
butter, divided
3 Tbsp
all-purpose flour
1/2 c
chicken stock
1/2 c
heavy cream
1 dash(es)
1 dash(es)
ground nutmeg
1 dash(es)
1 dash(es)
white pepper
21 slice
firm white bread, sliced thin

Directions Step-By-Step

Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.) When mixture is thick add mushroom mixture.
Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy