Duxelles—a French term for preparing mushrooms sautéed with onions, garlic, and salt—is beautifully utilized in this delicious recipe that combines the aforementioned ingredients with sliced roast beef, fresh thyme, and Dijon mustard in one simple, yet elevated, tea sandwich. Pictured with our Tarragon Turkey Salad Tea Sandwiches and Goat Cheese in Endive Cups.
Beef & Mushroom Duxelles Tea Sandwiches
Makes 16
Ingredients
- 1 tablespoon unsalted butter
- 2 cups minced baby portobello mushrooms
- ½ tablespoon finely chopped shallot
- 1 teaspoon chopped fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon finely chopped garlic
- 1 tablespoon sherry vinegar
- ¼ cup Dijon mustard
- 16 slices gluten-free sandwich bread
- ½ pound thinly sliced roast beef
- ½ cup watercress
- 2 tablespoons mayonnaise
Instructions
- In a large sauté pan, melt butter over medium-high heat. Add mushrooms, shallot, thyme, salt, and garlic; cook, stirring occasionally, until all liquid has evaporated and pan is dry, 10 to 15 minutes. Stir in sherry vinegar. Cook until completely evaporated, 1 to 2 minutes. Let duxelles mixture cool completely.
- Spread Dijon mustard onto 8 bread slices, followed by 1 tablespoon duxelles each. Top duxelles with roast beef and watercress. Spread mayonnaise onto remaining 8 bread slices, and place on top of watercress, mayonnaise side down, to make 8 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 rectangles.
- Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
