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.
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.
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.
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.
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.
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.
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.
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!
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.