Toasted Mushroom Sandwiches

• 1/2 lb. fresh mushrooms, chopped
• 2 Tbsp. butter or margarine, melted
• 1 (3 oz.) pkg. cream cheese, softened
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 1/2 tsp. Worcestershire sauce
• 1 1/2 tsp. prepared horseradish
• 1/3 c. slivered almonds, toasted
• 32 slices thin sandwich bread
• melted butter

1. Saute mushrooms in 2 tablespoons butter; drain and set aside. Combine cream cheese and mushroom soup in a small bowl; beat with an electric mixer until smooth.
2. Add sauteed mushrooms, Worcestershire sauce and next 3 ingredients.
3. Stir until blended. Set aside.
4. Trim crust from bread slices; roll each slice with rolling pin to flatten.
5. Place 1 tablespoon of filling diagonally across each slice; fold opposite corners of bread to overlap in the center, securing with a wooden pick.
6. Place
7. sandwiches on an ungreased baking sheet.
8. Brush tops with butter.
9. Bake at 450u0b0 for 7 minutes or until lightly brown.

fresh mushrooms, butter, cream cheese, cream of mushroom soup, worcestershire sauce, horseradish, slivered almonds, thin sandwich bread, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552696 (may not work)