Combine all the ingredients for the whole grain mustard sauce and set to the side.

Heat a medium skillet over medium heat. Once heated, add 1 tablespoon of vegetable oil. Sauté the mushrooms for 4-5 minutes until golden brown. Add the shallots and garlic and continue cooking for an additional 2-3 minutes. Deglaze with the wine, scrapping the brown bits from the bottom of the pan. Add the butter and chicken stock. Stir to create a buttery mushroom sauce. Keep on very low heat while you create the sandwiches.

Preheat the oven to 350 degrees. Heat a large heavy skillet or griddle over medium heat. Form the Cudighi Sausage into 4 patties, shaped like the bread slices. Sauté the patties for 4-5 minutes per side or until the sausage is cooked through. Remove from pan and set to the side.

Spray each side of the bread with Pam Cooking Spray. In the same pan, toast each side of the bread (about 2 minutes per side).

On a baking sheet, place the toasted bread. Add a layer of mustard sauce to each slice of bread. Top with the provolone cheese.

Place in the oven for 5-7 minutes or until the cheese has melted.

Top with the morel mushrooms and serve with extra mustard sauce on the side.