VEGAN MUSHROOM TEA SANDWICHES
Umami-packed portobellos are sauteed and folded into vegan mayonnaise along with fresh chives for the filling of these satisfying finger sandwiches. A touch of wasabi adds just the right amount of heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely.
- Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives.
- Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve.
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