Sauteed Mushroom Butter and Bacon Tea Sandwiches

1. 1

   In a large skillet over medium heat, heat 2 tablespoons butter and the oil.

2. 2

   Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes.

3. 3

   Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated.

4. 4

   Let cool, and place in the bowl of a food processor fitted with the metal blade.

5. 5

   Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

6. 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. 7

   Use a serrated knife to trim crusts and cut in half diagonally into two triangles.

8. 8

   Cover with damp paper towels until ready to serve.

9. 9

   Repeat with remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.