Bacon Tea Sandwiches with Sautéed Mushroom Butter

Balance flavours and textures to please every palate with crunchy arugula, salty bacon, and earthy mushroom butter.

1 cup (2 sticks) unsalted butter, softened
1 Tbsp. extra-virgin olive oil
1 lbs shiitake mushrooms, cleaned, tough ends of stems removed, diced
sea salt
black pepper, freshly ground
¼ cup Madeira or sherry
24 thin slices whole-wheat bread
1½ lbs bacon, cooked (about 24 slices)
1 bunch arugula, cleaned and trimmed

In a large skillet over medium heat, heat 2 Tbsp. butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

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. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.

Makes 2 dozen.