I have a confession. I didn't really make this recipe. Well, not exactly to the specifications below. I had extra mushroom butter from when I made asparagus two weeks ago, and I knew I wanted to use it up (because dang, mushroom butter is special, and butter ain't cheap), so I deliberately looked for recipe ideas. I also added some tomatoes to the sandwich and made it a regular sandwich, so there's that. It was...a lot. The bacon plus the butter made my arteries seize up a bit. I recommend you go with mayonnaise when you do a BLT. However, I also made a version with the mushroom butter, cold rotisserie chicken breast, and mixed sprouts (above, on right). That one was much better, and I recommend it.
Sautéed Mushroom Butter and Bacon Tea Sandwiches
From Martha Stewart
1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Kosher salt and freshly ground black pepper
¼ cup Madeira or sherry
24 thin slices whole-wheat bread
1½ pounds (about 24 slices) bacon, cooked
1 bunch arugula, cleaned and trimmed
In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté 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.
1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Kosher salt and freshly ground black pepper
¼ cup Madeira or sherry
24 thin slices whole-wheat bread
1½ pounds (about 24 slices) bacon, cooked
1 bunch arugula, cleaned and trimmed
In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté 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.
Makes 2 dozen
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