Sauteed Mushroom Butter and Bacon Tea Sandwiches

We served this about half a year ago and forgot to post it! I think this is from a Martha Stewart Cookbook and they are delicious and easy to prepare! We put them on a platter with the Cuban pastelitos and empanadas and they are gone in no time flat; we serve them once a month when they have a birthday party for everyone who celebrates in that particular month - so that's twelve parties there and they are fantastic!

• Ready In: 25 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1  cup unsalted butter, softened
• 1  tablespoon olive oil
• 1  lb shiitake mushrooms, cleaned, tough ends of stems removed, diced (we use buttons, personal preference) or 1  lb button mushrooms (we use buttons, personal preference) or 1  lb cremini mushroom (we use buttons, personal preference)
•  coarse salt
•  fresh ground black pepper
• 1⁄4 cup madeira wine or 1⁄4 cup sherry wine
• 24  slices  whole wheat bread
• 1 1⁄2 lbs  about 24 slices bacon, cooked
• 1  bunch arugula, cleaned and trimmed

Directions

1. In a large skillet over medium heat, heat 2 tablespoons butter and the oil.
2. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes.
3. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated.
4. Let cool, and place in the bowl of a food processor fitted with the metal blade.
5. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.
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. Use a serrated knife to trim crusts and cut in half diagonally into two triangles.
8. Cover with damp paper towels until ready to serve.
9. Repeat with remaining ingredients.