Tasty Mushroom Mini Sandwiches

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

Helen Gurley Brown (for you younger ladies', she was the long time editor of 'Cosmopolitan' magazine years ago) used a favorite caterer - Donald Bruce White - for most of her famous parties. This appetizer recipe is his, and was a particular favorite of Ms. Brown's. As a mushroom lover, I can verify that these are GOOD - I have served them to family and friends often! I haven't made these in a while, so photo is by Bing. Actual sandwiches look the same, but have an attractive golden color.

serves 21 mini sandwiches
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients

  • 1 and 1/2 c
    fresh mushrooms, very finely minced
  • 1 Tbsp
    thinly sliced shallots or whites of green onions
  • 4 Tbsp
    butter, divided
  • 3 Tbsp
    flour
  • 1/2 c
    chicken stock or broth
  • 1/2 c
    heavy cream
  • dash cayenne
  • dash ground nutmeg
  • dash salt
  • dash pepper
  • 21 slice
    firm white bread, sliced thin
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How To Make

  • 1
    Mince mushrooms and shallots. Saute in 2 tablespoons of the butter. Allow liquid from the mushrooms to cook down. Melt remaining 2 tablespoons butter in separate pan; stir in flour. Add chicken stock, cream, cayenne, nutmeg, salt and pepper. Cook until mixture becomes quite thick. When mixture is thick, add the mushroom mixture.
  • 2
    Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice on top of that slice and add more mixture on that slice. Then add the third and final slice. *Don't spread mushroom mixture to the edges of bread or it will ooze out. There should be enough mixture to make 7 triple decker sandwiches.
  • 3
    Pre-heat oven or toaster oven to 400 degrees. Toast sandwiches 10 to 12 minutes, or until they are slightly golden. Cut each sandwich into three fingers and serve warm.
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