hot mushroom sandwiches
(1 rating)
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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(1 rating)
yield
21 Sandwiches
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For hot mushroom sandwiches
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1 1/2 cfinely minced fresh mushrooms
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1 Tbspthinly minced shallots or 1 tablespoon whites scallion
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4 Tbspbutter, divided
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3 Tbspall-purpose flour
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1/2 cchicken stock
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1/2 cheavy cream
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1 dashcayenne
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1 dashground nutmeg
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1 dashsalt
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1 dashwhite pepper
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21 slicefirm white bread, sliced thin
How To Make hot mushroom sandwiches
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1Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
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2Melt 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.
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3Trim 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.).
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4Preheat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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