Total Time
50mins
Prep 20 mins
Cook 30 mins

This is one of Helen Gurley Browns favorite party hors d'oeuvre recipes and was shared by New York City caterer, Donald Bruce White. They can also be served for lunch or as part of a tea menu.

Ingredients Nutrition

Directions

  1. Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
  2. Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture.
  3. Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
  4. Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.
Most Helpful

5 5

This is very, very good. As a canape, it is neat and tidy on dry, toasted bread. I can imagine Helen Gurley Brown and her guests didn't need to worry if their lipstick would smudge if they had a bite of this. The filling doesn't ooze out the sides, and is a very good, hot, party finger food!

5 5

This is delicious. I made the entire amount of mushroom sauce but just one sandwich for myself for lunch, so I have a lot of filling left. This is a very good thing, I plan to have a good portion of it tomorrow with rice for lunch. I swapped out the heavy cream for fat free evap milk and all else as ask for. Very creamy tasting and good even without the cream. I'm going to go low brow here and say that this would also be very good with some hard cooked egg chopped into it. Thank you Cookie.