Mushroom Madness - Dkp

Name: Mushroom Madness - Dkp
Yield: 6
Cuisine: Indian
Ingredients: red wine vinegar; lemon juice; dijon mustard; garlic cloves; worcestershire sauce; red hot pepper sauce; oregano; tarragon leaves; salt and black pepper; olive oil; mushrooms; red onion; butter; flour; milk; chicken broth; sherry; prepared mustard; curry powder; salt and black pepper; rye; swiss cheese

Submitted by Mehl

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

Marinade

TABLESPOON RED WINE VINEGAR

TABLESPOON LEMON JUICE
fresh

TEASPOONS DIJON MUSTARD

EACH GARLIC CLOVES
minced

TEASPOON WORCESTERSHIRE SAUCE

DASH RED HOT PEPPER SAUCE *

PINCH OREGANO
dried *

PINCH TARRAGON LEAVES
dried *

X SALT AND BLACK PEPPER *

OUNCES OLIVE OIL

1 ½

POUNDS MUSHROOMS
sliced

MEDIUM RED ONION
thinly sliced

Curry mustard sauce

TABLESPOONS BUTTER

TABLESPOONS ALL-PURPOSE FLOUR

CUP MILK

CUP CHICKEN BROTH

TABLESPOONS SHERRY
dry

TEASPOONS PREPARED MUSTARD

TEASPOON CURRY POWDER
or to taste

X SALT AND BLACK PEPPER *

SLICES RYE
seedless, russian *

CUPS SWISS CHEESE
shredded

Directions

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 teaspoon of sauce and sprinkle with ½ cup cheese. Bake until sandwiches are heated through, about 20 minutes.