Mushroom Sandwiches

Made  times
Tom 1

"I remember this fondly from visiting my Aunt Jan's house for Thanksgiving. It was the first time I remember thinking, "Wow, mushrooms taste good!""
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30 servings
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Original recipe yields 30 servings



  • Prep

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  1. Saute chopped mushrooms and onion in butter until juice has evaporated. Remove from heat and let cool. Then add remaining ingredients. Evenly spread about 2 Tbs of mushroom mixture between two slice of lightly butter bread. Bake at 375 degrees for about 10-15 minutes - turning once.
  2. Note: Make a double batch, and wrap the the filled sandwiches in waxed paper and foil for freezing. They will keep in the freezer for a couple months. They are easiest to cut into triangles when they are frozen, prior to baking. You can usually find the "Very Thin" bread at the Pepperidge Farm outlet store.
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