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1
Heat 1 tablespoon oil in a large frying pan over medium heat; add mushrooms and about 1/4 teaspoon of salt and some freshly grinded black pepper. Cook until mushrooms start to brown, about 7 to 10 minutes; add a splash of wine.
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2
Partially cover the pan and cook over low heat (adding some more wine if needed) until the mushrooms are soft and the wine has evaporated. Transfer the mushrooms to a dish, cover and set aside.
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3
Add and heat the remaining 1 tablespoon of oil into the same frying pan over medium heat. Add onion and cook, stirring, until it begins to soften.
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4
Stir in the curry and spice mixture and cook, stirring until onion just starts to brown and the curry and spice mixture is very fragrant.
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5
Stir in soy sauce and then add the beef. and tomatoes. Using a wooden spoon break up beef into small pieces. Cook, stirring occasionally, until beef is cooked through, about 10 to 15 minutes.
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6
Add the reserved mushrooms, coconut milk and sugar, reduce heat to medium-low, and cook until all of liquid is absorbed, about another 10 to 15 minutes, stirring occasionally.
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7
Taste the beef and mushroom mixture for seasoning and add whatever you think is needed. Remove from heat and immediately stir in garlic, cilantro or parsley and lime juice.
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8
Make opened face sandwiches on slices of lightly toasted bread or spread the beef mixture on the bottom of a roll, top with a slice of cheese and melt the cheese under the broiler and then cover with top of the roll. Eat and enjoy!
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9
These sandwiches are best while the beef and mushroom mixture is hot or very warm and when served with a nice salad or slaw. If you'll have some leftover beef and mushroom mixture, refrigerate it and when ready to eat warm it up in a pan over a low heat.
