Mushroom madness

Yield: 6 Servings

Measure Ingredient
1 tablespoon Red wine vinegar
1 tablespoon Fresh lemon juice
2 teaspoons Dijon Mustard
1 \N Garlic clove, minced
½ teaspoon Worcestershire sauce
\N \N Dash hot pepper sauce
\N \N Pinch dried oregano
\N \N Pinch dried tarragon
\N \N Salt & freshly ground pepper
3 ounces Olive oil
1½ pounds Mushrooms sliced
1 medium Red onion, thinly sliced
2 tablespoons (1/4 stick) butter
2 tablespoons All purpose flour
¾ cup Milk
½ cup Chicken broth
2 tablespoons Dry sherry
2 teaspoons Prepared mustard
1 teaspoon Curry powder or to taste
\N \N Salt & freshly ground pepper
6 \N Slices seedless Russian rye bread (I use pumpernickel).
3 cups Shredded Swiss cheese



For marinade: Combine first 9 ingredients in large bowl; blend well.

Whisk in olive oil. Add mushrooms and onion and toss lightly to coat.

Set aside.

For sauce: Melt butter in small saucepan over medium heat. Stir in flour and blend well. Reduce heat to low and cook 2 minutes. Blend in milk, broth, sherry, mustard, and curry powder. Bring to boil, stirring constantly. Remove from heat. Taste and season with salt and pepper.

To assemble: Preheat over to 350' F. Arrange bread on baking sheet.

Divide mushrooms evenly among slices, mounding slightly in center. Top each with about 3 t of sauce and sprinkle with ½ C cheese. Bake until sandwiches are heated through, about 20 minutes.

Di Note: I served this one New Year's Day to a bunch of raving football fanatics and they actually took time to comment (between grunts) and ask for more. Amazing.

Di Pahl's personal recipes-1994 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.


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