Sauteed Mushroom Butter And Bacon Tea Sandwiches Food

BACON-MUSHROOM MELT

Steps:

• Melt 1 tsp. butter in large skillet on medium-high heat. Add mushrooms; cook and stir 5 to 6 min. or until tender. Remove from skillet.
• Fill bread slices with mushrooms and remaining ingredients to make 2 sandwiches. Spread outsides of sandwiches with remaining butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

BACON-AND-EGG SALAD TEA SANDWICHES

Steps:

• Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
• Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

SAUTEED MUSHROOM BUTTER AND BACON TEA SANDWICHES

Steps:

• 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.

SAUTEED MUSHROOM BUTTER AND BACON TEA SANDWICHES

Steps:

• 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.