But actually, I love to just eat the filling on crackers.
Call it Pâté and forget
the frying!
I did update the recipe by adding fresh thyme leaves.
Thyme pairs nicely with this filling and added yet another layer of flavor.
Mushroom Sandwiches About 40 sandwiches
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| For this recipe I always pulse the mushrooms in the work bowl of a food processor. |
¼ cup (½ stick) butter
3 tablespoons finely minced onion
¾ lb. button mushrooms, finely chopped
2 tablespoons all-purpose flour
½ teaspoon hot sauce, such as Tabasco®
1 teaspoon Kosher salt
⅛ teaspoon black pepper
½ cup half-and-half
½ cup half-and-half
1 tablespoon fresh thyme leaves (or about 1 teaspoon dried)
Butter & olive oil for frying
- Cut each slice of bread with a biscuit cutter into two to four 1¾ ” rounds. Depending on the sandwich bread, you may or may not be able to get 4 rounds; often I can only get 2 to 3, hence in the ingredient list I’ve listed up to 2 loaves of bread. (For 40 sandwiches, you’ll need 80 rounds.)
- Heat butter and sauté onion; add mushrooms; sauté until all moisture is cooked out of mushrooms. Add flour; stir until thick. Add hot sauce, salt, pepper and half-and-half. Cook until thick; add thyme leaves.
Sautéing the onions. 
Mushrooms have just been added. 
Mushrooms are beginning to cook down. 
After adding flour, the hot sauce, salt & pepper and half-and-half have been added. 
As mixture thickens, add the thyme leaves. - Chill for several hours or overnight until mixture is easy to spread.
- Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.
- Fry sandwiches in equal portion butter and olive oil until brown and crisp, about 1 min. for each side. Drain thoroughly. Keep warm, uncovered, in a 300° oven if serving right away.
Fry the bottom of the sandwiches. 
Flip sandwiches and fry underneath side. 
I drain on a cooling rack that is perched on a large jelly-roll pan since I opt for the Make Ahead option.
Make Ahead Option: After frying, freeze the sandwiches. When ready to serve, remove from freezer, transfer to a sheet pan and bake in a preheated 300° oven for about 15 minutes.
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| Reheating the frozen sandwiches. |
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| I garnished the plates of sandwiches with fresh thyme. |
Mushroom Pâté: Forget the frying and just make the mushroom spread (steps 2-3).
Recipe without photos . . .
Mushroom Sandwiches About 40 sandwiches
1 to 2 loaves thinly sliced sandwich bread, white or wheat
¼ cup (½ stick) butter
3 tablespoons finely minced onion
¾ lb. button mushrooms, finely chopped
2 tablespoons all-purpose flour
½ teaspoon hot sauce, such as Tabasco®
1 teaspoon Kosher salt
⅛ teaspoon black pepper
½ cup half-and-half
½ cup half-and-half
1 tablespoon fresh thyme leaves (or about 1 teaspoon dried)
Butter & olive oil for frying
- Cut each slice of bread with a biscuit cutter into two to four 1¾ ” rounds. Depending on the sandwich bread, you may or may not be able to get 4 rounds; often I can only get 2 to 3, hence in the ingredient list I’ve listed up to 2 loaves of bread. (For 40 sandwiches, you’ll need 80 rounds.)
- Heat butter and sauté onion; add mushrooms; sauté until all moisture is cooked out of mushrooms. Add flour; stir until thick. Add hot sauce, salt, pepper and half-and-half. Cook until thick; add thyme leaves.
- Chill for several hours or overnight until mixture is easy to spread.
- Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.
- Fry sandwiches in equal portion butter and olive oil until brown and crisp, about 1 min. for each side. Drain thoroughly. Keep warm, uncovered, in a 300° oven if serving right away.
Make Ahead Option: After frying, freeze the sandwiches. When ready to serve, remove from freezer, transfer to a sheet pan and bake in a preheated 300° oven for about 15 minutes.
Mushroom Pâté: Forget the frying and just make the mushroom spread (steps 2-3).
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