Mushroom Madness - Dkp
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | pinch |
oregano
dried |
*
|
| 1 | pinch |
tarragon leaves
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | ounces |
olive oil
|
|
| 1 ½ | pounds |
mushrooms
sliced |
|
| 1 | medium |
red onion
thinly sliced |
|
| Curry mustard sauce | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
dry |
|
| 2 | teaspoons |
prepared mustard
|
|
| 1 | teaspoon |
curry powder
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | slices |
rye
seedless, russian |
* |
| 3 | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | each |
garlic cloves
minced |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | pinch |
oregano
dried |
*
|
| 1 | pinch |
tarragon leaves
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 86.7 | ml/g |
olive oil
|
|
| 680.4 | g |
mushrooms
sliced |
|
| 1 | medium |
red onion
thinly sliced |
|
| Curry mustard sauce | |||
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
dry |
|
| 1E+1 | ml |
prepared mustard
|
|
| 5 | ml |
curry powder
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | slices |
rye
seedless, russian |
* |
| 7.1E+2 | ml |
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.
