Mushroom madness - dkp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Dijon Mustard |
| 1 | Garlic clove, minced | |
| ½ | teaspoon | Worcestershire sauce |
| 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 |
| Pinch dried oregano | ||
| Pinch dried tarragon | ||
| 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 |
| Salt & freshly ground pepper | ||
| 6 | Slices seedless Russian rye bread (I use pumpernickel). | |
| 3 | cups | Shredded Swiss cheese |
Directions
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