| | MARINADE |
| 1 | tb | Red wine vinegar |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Dijon Mustard |
| 1 | | Garlic clove, minced |
| 1/2 | ts | 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 | tb | (1/4 stick) butter |
| 2 | tb | All purpose flour |
| 3/4 | c | Milk |
| 1/2 | c | Chicken broth |
| 2 | tb | Dry sherry |
| 2 | ts | Prepared mustard |
| 1 | ts | Curry powder or to taste |
| | Salt & freshly ground pepper |
| 6 | | Slices seedless Russian rye bread (I use pumpernickel). |
| 3 | c | Shredded Swiss cheese |
