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 |
| 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 |
| \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 |
| 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 |
MARINADE
CURRY MUSTARD SAUCE
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