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)
1. Sauté mushrooms in butter and salt and cook on high heat until quite reduced, stirring frequently.
2. Add curry powder, pepper, and lime juice and cook until juice is absorbed. Mushrooms should be glistening and slightly fried, not sitting in liquid.
3. 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.
4. Spread curried mushrooms on four slices of bread; top with other four slices.
5. 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.
