Author Notes
This is a recipe from a community cookbook called "Sturbridge Kitchens" from Old Sturbridge Village in Ma. The ingredients are what I would consider, not very sophisticated but it is always HUGE hit at any get together. The only thing I have changed about it is, I use fresh mushrooms.
This is one of thoses simple recipes that just works just the way it is, and it freezes beautifully! YUM! —alflynn
Ingredients
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sm. carton
Chopped White button mushrooms
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1/2 cup
Chopped pimento stuffed green olives
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heaping 1/4 cup
Good quality mayonnaise (I use Hellmans)
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1loaf
Cocktail rye bread (freeze what you don't use)
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1/2 lb.
Sliced American cheese
Directions
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Sauté and brown mushrooms
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Mix mushrooms with olives and enough mayonnaise to be fairly moist
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Place a square of cheese to cover the cocktail bread and generously spread the mushroom mixture on the cheese
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Toast under broiler until you see the cheese lightly brown and bubble on on the sides of the bread.
Keep a close watch on this as not to burn.
* this recipe doesn't have to be followed exactly as written. It's like telling someone how much mayo & celery to use in tuna salad...it just personal preference.
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