Mushroom Sandwiches

• 1 pound finely chopped mushrooms
• 1 tablespoon butter
• 2 tablespoons homemade mayonnaise, approximately, plus additional mayonnaise to spread on bread
• Salt and pepper to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 loaves thin-sliced white bread

1. Saute mushrooms in butter for about 5 minutes, until liquid from mushrooms evaporates.
2. Drain and cool.
3. Mix in mayonnaise to form a paste.
4. Season with salt, pepper and cayenne.
5. Remove crusts from 42 slices of bread (reserve remaining bread for other use).
6. Roll bread thin with rolling pin.
7. Spread one side of each slice with additional mayonnaise.
8. Place a heaping teaspoon of filling on long edge of bread and roll up.
9. Cut each roll into two pieces on a diagonal.
10. Toast at 400 degrees for 10 to 15 minutes, until bread browns.

mushrooms, butter, homemade mayonnaise, salt, cayenne pepper, white bread

Taken from cooking.nytimes.com/recipes/6409 (may not work)