Sauteed Mushroom Butter and Bacon Tea Sandwiches

• 1 cup unsalted butter, softened
• 1 tablespoon olive oil
• 1 lb shiitake mushrooms, cleaned, tough ends of stems removed, diced (we use buttons, personal preference) or 1 lb button mushrooms (we use buttons, personal preference) or 1 lb cremini mushroom (we use buttons, personal preference)
• coarse salt
• fresh ground black pepper
• 14 cup madeira wine or 14 cup sherry wine
• 24 slices whole wheat bread
• 1 12 lbs about 24 slices bacon, cooked
• 1 bunch arugula, cleaned and trimmed

1. In a large skillet over medium heat, heat 2 tablespoons butter and the oil.
2. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes.
3. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated.
4. Let cool, and place in the bowl of a food processor fitted with the metal blade.
5. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.
6. Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice.
7. Use a serrated knife to trim crusts and cut in half diagonally into two triangles.
8. Cover with damp paper towels until ready to serve.
9. Repeat with remaining ingredients.

unsalted butter, olive oil, shiitake mushrooms, salt, fresh ground black pepper, madeira wine, whole wheat bread, bacon, arugula

Taken from www.food.com/recipe/sauteed-mushroom-butter-and-bacon-tea-sandwiches-327041 (may not work)