Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. 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.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. 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.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.