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Ingredients |
2 tbsp butter
1/2 pound mushrooms, cleaned, stemmed, and chopped fine
2 tbsp flour
Pinch of curry powder
1/2 cup milk or half-and-half
Salt and ground pepper
16 thin slices dense white bread, crusts removed
Melted butter
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Method:
1. Melt the 2 tbsp butter in a sauté pan, add the
mushrooms and cook rapidly over moderately high heat, stirring, until
lightly browned, about 3 minutes. |
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2. Sprinkle with the flour and curry powder and
continue to cook, stirring, for about 2 more minutes, add the milk and
cook, stirring, until the mixture is very thick.
3. Season to taste with salt and pepper. Spread the filling
generously on one slice of bread, top with another slice, and cut in half
so that you have an oblong or finger sandwich.
4. Brush each side with melted butter. Place on a
cookie sheet, turn on oven to broil. Place the rack about 5 inches from
the broiler.
5. Broil, watching constantly, as sandwiches will
brown rapidly, when one side is golden, turn with a pancake turner and
toast the other side.
6. Serve immediately.
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