MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Mushroom, Prosciutto, and Gruyere Sandwiches
 Categories: Main dish, Sandwich
      Yield: 4 Servings
 
      2 tb Olive oil
      2    Shallots; minced
      8 oz Mixed wild mushrooms, such
           -as shiitake and portobello
           -trimmed, brushed clean,
           -and sliced
    1/2 ts Dried thyme
    1/2 ts Dried rosemary
      8    Thick slices egg bread or
           -challah
      4 tb Honey mustard
      4 oz Prosciutto or other salty
           -cured ham; sliced thin
      4 oz Gruyere cheese; sliced
      8    Red or yellow tomatoes,
           -or mixed tomatoes; sliced
      2 c  Mixed salad greens
 
  Heat the olive oil in a skillet and add the shallots, sauteing for 1
  minute over low heat. Increase the heat to medium and add the
  mushrooms, thyme and rosemary. Saute, stirring, for 2 minutes, until
  mushrooms are softened. Remove mixture from pan and set aside in a
  warm place.
  
  Brush the bread on one side with the honey mustard. Cover spread with
  a layer of prosciutto, then cheese. Place under a broiler or in a
  toaster oven and toast until cheese is melted and golden brown.
  
  Place toasted sandwiches on plates and divide mushroom mixture among
  servings. Top with tomatoes and salad greens and remaining slices of
  bread. Serve immediately.
  
  Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.

  From: ehunt@bsc835.bsc.edu (Eric Hunt)
  
  From: Arielle@taronga.Com (Stephanie Da
 
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