Curried Mushroom Tea Sandwiches
(45 min. — makes 16 tea sandwiches
1/2 lb. mushrooms, chopped fine
3 T stick unsalted butter
1/4 t. salt, or to taste
1 t. black pepper
1/4 – 1/2 t. Sri Lankan curry powder
1 t. lime juice, or to taste
1/2 c. heavy cream or coconut milk
8 slices bread (wheat, white, or multigrain, your choice)
- Sauté mushrooms in butter and salt and cook on high heat until quite reduced, stirring frequently.
- Add curry powder, pepper, and lime juice and cook until juice is absorbed. Mushrooms should be glistening and slightly fried, not sitting in liquid.
- Stir in cream or coconut milk and simmer another 10-15 minutes, until liquid has thickened and you have a spreadable paste. Taste and adjust seasonings as desired.
NOTE: If you want the spread to be very fine, let cool, then process in food processor. Sometimes I do this, sometimes I go with a more rustic tea sandwich, usually depending on what kind of bread I’m using. - Spread curried mushrooms on four slices of bread; top with other four slices.
- Trim off edges, and then slice in quarters (use a damp paper towel to clean the knife before and between quartering cuts for a pristine appearance).
NOTE: Curried mushrooms can be made a day in advance; it’s best to assemble sandwiches just before serving.
