Again with the mushrooms! Can you sense a pattern? My mother got this open-faced sandwich recipe from her sister back in 1985. I’ve been enjoying it ever since. The original recipe is called “Mushroom Madness.” Not to be confused with the video game. -E
Hot Open-Faced Mushroom Sandwiches
For the marinade:
1 T. red wine vinegar
1 T. lemon juice
2 t. Dijon mustard
1 clove garlic, minced
1/2 t. Worcestershire sauce
dash of Tabasco sauce
pinch of dried tarragon
salt and freshly ground pepper to taste
3 oz. extra virgin olive oil
3/4 to 1 pound mushrooms, sliced
1/2 onion, sliced
For the Curry Mustard Sauce:
2 T. butter
2 T. flour
3/4 cup milk
1/2 cup chicken or vegetable broth
1 T. dry sherry
1/2 t. curry
For the sandwich assembly:
6 slices seedless rye bread
12 oz. Swiss cheese, shredded (3 cups)
fresh parsley or tarragon, minced for garnish
1. In a medium bowl, place the first 8 marinate ingredients. Whisk until blended. While whisking, add olive oil in a slow steady steam. Whisk until you have created an emulsion. Add sliced mushrooms and onion. Cover with plastic wrap and refrigerate for several hours. Overnight is preferable.
2. Preheat the oven to 325 degrees F.
3. Then make the curry sauce while the oven is preheating. In small saucepan, melt the butter and add flour. Whisk at least 2 minutes until you have cooked out the starchy taste of the flour, (this creates a roux). Add milk, broth, sherry and curry and whisk constantly over medium heat until thick and creamy. (You’ll want to see the mixture coat the back of a wooden spoon.) Onc the sauce is thick, turn off heat and set aside.
4. On a baking sheet, arrange the slices of rye bread on parchment paper. Divide the mushroom mixture among each dish. Top with curry sauce and about 1/2 cup of the shredded cheese per slice.
5. Bake in the oven for 20 minutes until the sandwich is warmed through and cheese is completely melted and bubbly. Top with minced parsley or tarragon.
Yields 6 entree portions. You can also use cocktail rye bread slices to make appetizer or hors d’oeuvres servings. The mushrooms in marinade can be made up to two days ahead.
This dish is best made in the oven. Do not try and make it in a microwave.
© 2020 Blue Willow Kitchen