Wonderful vegetarian option of a french dip sandwich. Original recipe from Cooking Light.
Mushroom French Dip Sandwich
Servings 4 servings
Prep Time 15 minutes
Cook Time 50 minutes
Ingredients
- 2 tsp butter
- 2 1/2 tbsp olive oil
- 2 lg yellow onions sliced in circles, not too wide
- 1 1/4 lb portobello mushrooms sliced
- 1/4 tsp salt
- 3/4 c vegi broth
- 1/3 c dry sherry
- 1 tbsp worcestershire sauce
- 2 tsp thyme fresh, chopped
- 1 tsp soy sauce
- 1/4 tsp black pepper
- 2 tbsp dijon mustard
- 1/2 tsp horseradish
- 4 hoagie buns
- 4 swiss cheese slices thin
Instructions
- Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.