Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 tb Red wine vinegar Pinch dried oregano
1 tb Fresh lemon juice Pinch dried tarragon
2 ts Dijon Mustard Salt freshly ground pepper
1 Garlic clove, minced 3 oz Olive oil
1/2 ts Worcestershire sauce 1 1/2 lb Mushrooms sliced
Dash hot pepper sauce 1 md Red onion, thinly sliced

--------------------CURRY MUSTARD SAUCE-------------------------
2 tb (1/4 stick) butter 1 ts Curry powder or to taste
2 tb All purpose flour Salt freshly ground pepper
3/4 c Milk 6 Slices seedless Russian rye
1/2 c Chicken broth -bread (I use pumpernickel).
2 tb Dry sherry 3 c Shredded Swiss cheese
2 ts Prepared mustard

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 1/2 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

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