----------------------------------MARINADE----------------------------------
      1 T  Red wine vinegar

      1 T  Fresh lemon juice

      2 t  Dijon Mustard

      1    Garlic clove, minced

    1/2 t  Worcestershire sauce

           Dash hot pepper sauce
           Pinch dried oregano
           Pinch dried tarragon
           Salt & freshly ground pepper
      3 oz Olive oil

  1 1/2 lb Mushrooms sliced

      1 md Red onion, thinly sliced

----------------------------CURRY MUSTARD SAUCE----------------------------
      2 T  (1/4 stick) butter

      2 T  All purpose flour

    3/4 c  Milk

    1/2 c  Chicken broth

      2 T  Dry sherry

      2 t  Prepared mustard

      1 t  Curry powder or to taste

           Salt & freshly ground pepper
      6    Slices seedless Russian rye

           -bread (I use pumpernickel).
      3 c  Shredded Swiss cheese

  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