Cream of Mushroom Sandwich

Soak the mushrooms in warm water until they've returned to their normal size, then wash them well and sauté them with 50 g of butter

Let the butter melt and add enough water to cover the mushrooms

Season with salt

Cook for about half an hour

When the mushrooms are cooked and the liquid has evaporated, strain them and let the resulting purée cool

In a preheated bowl, place 100 g of butter and beat it well with a wooden spoon until it becomes a creamy sauce

Season with salt, black pepper, and one tablespoon of beef extract

Mix well and set aside

Cut the loaf into slices, remove the crusts, and divide each slice in half

Spread the mushroom cream on the rectangles and sandwich them together, pressing gently to secure the filling inside

Line a container with a damp towel twisted around it, leaving the edges outside

Assemble the sandwiches in layers and fold the edges of the towel inward to seal them

Place a light weight on top and let the sandwiches rest, preferably in the refrigerator, until serving time