"When I was a little girl in the 1950s there was an elegant old hotel in our city called the Van Cleve. Sometimes when my mother took my sister and me downtown to shop or to go to the movies we would meet my Dad at the Van Cleve (near his office) for lunch. This was their signature dish. I'm not sure they used the sherry, like I do, but it is a very good addition!"
Saute the mushrooms in 1/2 stick butter till lightly browned. Add sherry and continue to cook to reduce liquid. Prepare the bechamel sauce and combine it with the mushrooms. Set aside. Place each slice of toasted bread on a foil covered cookie sheet. Top with turkey slices, three to four aspargus spears, and 1/2 C. bechamel/mushroom sauce. Top with paprika. Broil until the cheese sauce begins to bubble and turn slightly brown. Serve with a mixed green salad.