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
  1. 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.
  2. 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.
  3. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beef-mushroom-duxelles-tea-sandwiches/