Ingredients: |
Ingredients: 3 tablespoons of extra-virgin olive oil, divided
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
4 large portobello mushroom caps, gills removed, cut into ¼ inch-thick slices
12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
1½ cups reduced-sodium vegetable broth or mushroom broth
4 cups dry sherry or red wine
4 small whole-wheat hoagie rolls, halved lengthwise
4 slices provolone cheese
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Directions: |
Directions:Heat 1 tablespoon of oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, about 3 to 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 portobellos and cook, stirríng occasionally, until browned, about 5 to 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, about 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry (or red wine) and simmer for 5 minutes.
Position a rack in upper third of the 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, about 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce. |
This recipe for MUSHROOM FRENCH DIP is from