Mushroom Sandwiches

In honor of December 1st, I am beginning the bump and repost my traditional Christmas recipes, while adding some new ones. Look out - HiHo's famous Bourbon Balls are at the top of the list!

This was another one of HiHo's Christmas Eve dishes, for which she doubled the recipe. The only problem is I abhor mushrooms so if there was ever a place where these sandwiches touched one of the Spinach dip sandwiches I would not touch them. Regardless, I know many people LOVED these little buggers, therefore I shall share it will my sister and I run very quickly in the other direction! The Pepperidge Farm bread is becoming increasingly difficult to find. If you can not find the thin bread, gently press or use a rolling pin to roll the slices thin.


Ingredients
1 pound mushrooms
1 slice of onion
4 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
4 teaspoons thick cream
parsley (written in in HiHo's handwriting)

Process

1. Chop mushrooms and onion finely and saute slowly in butter.
   
2. When tender, sprinkle them with flour and salt and cook a little longer.
   
3. Add the cream and stir until nicely thickened.
   
4. Season to taste.
   
5. Spread on thinly sliced bread. HiHo used Pepperidge Farm Thin breads and also cut the crusts off.
   
6. Place under broiler and cover with another slice of bread.
   
7. Cut into small rectangles or triangles.
   
8. Toast gently on both sides.