Sauteed Mushroom Butter And Bacon Tea Sandwiches

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup unsalted butter, softened
• 1 tablespoon olive oil
• 1 lb shiitake mushrooms, cleaned, tough ends of stems removed, diced (we use buttons, personal preference) or 1 lb button mushrooms (we use buttons, personal preference) or 1 lb cremini mushroom (we use buttons, personal preference)
• coarse salt
• fresh ground black pepper
• 1/4 cup madeira wine or 1/4 cup sherry wine
• 24 slices whole wheat bread
• 1 1/2 lbs about 24 slices bacon, cooked
• 1 bunch arugula, cleaned and trimmed

Recipe

• 1 in a large skillet over medium heat, heat 2 tablespoons butter and the oil.
• 2 add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes.
• 3 add madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated.
• 4 let cool, and place in the bowl of a food processor fitted with the metal blade.
• 5 add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.
• 6 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.
• 7 use a serrated knife to trim crusts and cut in half diagonally into two triangles.
• 8 cover with damp paper towels until ready to serve.
• 9 repeat with remaining ingredients.