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