Recipe by cookiedog
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.
Top Review by Mme M
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!
- 354.88 ml finely minced fresh mushrooms
- 14.79 ml thinly minced shallots or 14.79 ml whites scallion
- 59.16 ml butter, divided
- 44.37 ml all-purpose flour
- 118.29 ml chicken stock
- 118.29 ml heavy cream
- 0.25 ml cayenne
- 0.25 ml ground nutmeg
- 0.25 ml salt
- 0.25 ml white pepper
- 21 slice firm white bread, sliced thin
Directions See How It's Made
- Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
- 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.
- 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.).
- 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.