Truffle Mushroom Tea Sandwiches
Fluffy milk bread sandwiches filled with a creamy and herby assorted mushroom mix!
Servings 12 tea sandwiches
Ingredients
- 1 tbsp Olive Oil
- 8 oz Baby Bella (finely chopped)
- 4 oz Oyster Mushrooms (finely chopped)
- 1 Garlic Clove (minced)
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 ½ tsp White Truffle Oil
- 2.65 oz Garlic and Fine Herbs Boursin at room temperature (half a boursin)
- 3 tbsp Kewpie Mayo or Regular Mayo
- 1 tbsp Chopped Chives
- 1 tbsp Chopped Dill
- 8 slices Milk Bread
Instructions
- Heat a pan over medium high heat. Pour in the olive oil. Add in both of the chopped mushroom and sauté for 3 minutes. Mix in the garlic, kosher salt, and pepper. Continue to cook for another 3-4 minutes until the mushrooms have browned and are not longer releasing any moisture. Remove the pan from heat and mix in the truffle oil. Set the mushrooms aside to cool.
- Once the mushrooms have cooled, transfer them into a mixing bowl. Add in the boursin, mayo, chives, and dill. Mix everything together until well combined. Taste the filling and adjust the seasoning with salt and pepper if necessary.
- Spread a layer of the mushroom mixture onto a slice of milk bread. Top with another slice of bread. Slice off the crust on all sides then slice each sandwich into 3 smaller rectangular sandwiches. Repeat with the remaining slices of bread to make the sandwiches. Enjoy!