Mushroom French Dip Recipe
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Category: |
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Ingredients: |
Ingredients: 3 T. extra virgin olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
4 large portobello mushroom caps, gills removed, cut into ¼” thick slices
12 oz. oyster or shiitake mushrooms, trimmed and coarsely chopped
1 T. Dijon mustard
1 T. fresh thyme, chopped
1 ½ c. reduced-sodium vegetable or mushroom broth
¼ c dry sherry
4 small whole wheat hoagie rolls, halved lengthwise
4 slices provolone cheese
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Directions: |
Directions:Heat 1 tablespoon oil in a large cast iron or heavy skillet over high heat. Add onion and cook, stirring frequently until lightly browned, 3 - 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl. Add 1 tablespoon of oil to the pan. Add portobello mushrooms and cook stirring occasionally until browned, 5 - 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster or shiitake mushrooms to the pan. Cook, stirring occasionally, until browned, 5 - 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry; simmer for 5 minutes. Position a rack in the upper third of oven; preheat broiler to high. Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls, cut side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese. Broil until the cheese is bubbly and lightly browned, 1 - 2 minutes. Place the top half of the rolls on the sandwiches and serve with sauce. |
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