2 November, 2020
Portobello Mushroom French Dip Sandwiches
Posted in : MISC on by : therecipebum
Portobello Mushroom French Dip Sandwiches
Servings 4
Ingredients
- 2 tsp Unsalted Butter
- 2 1/2 Tbsp Olive Oil Divided
- 2 Lg Yellow Onion Vertically Sliced
- 1/4 tsp Kosher Salt
- 1 1/4 Lb Portobello Mushroom Caps Gills removed Sliced into strips
- 3/4 Cup Low-Sodium Vegetable Broth
- 1/3 Cup Dry Sherry
- 1 Tbsp Colonel Pabst Worcestershire Sauce
- 2 tsp Fresh Thyme Chopped
- 1 tsp Low-Sodium Soy Sauce
- 1/4 tsp Freshly Ground Black Pepper
- 2 Tbsp Dijon Mustard
- 1/2 tsp Prepared Horseradish
- 4 2 oz Whole-Wheat Hoagie Rolls Sliced Horizontally
- 4 Slices Ultra-Thin Swiss Cheese Sargento
Instructions
- Heat Butter and 1 1/2 tsp of the Oil in a large skillet over medium heat.
- Add Onions, cook 10 minutes, stirring occasionally.
- Reduce heat to medium-low; cook until golden, about 30 minutes, stirring occasionally.
- Stir in Salt; cook 5 minutes.
- Heat 1 Tbsp of the Oil in a separate large skillet over medium-high heat.
- Arrange half of Mushrooms in skillet in a single layer and cook, undisturbed 3 minutes, until golden brown.
- Stir and cook 5 minutes, stirring often, until both sides are golden brown.
- Place mushrooms in a bowl.
- Repeat process with remaining 1 Tbsp Oil and half of Mushrooms.
- Combine all cooked mushrooms in pan. Add Broth, Sherry, Colonel Pabst Worcestershire Sauce, Thyme, Soy Sauce, and Black Pepper.
- Bring mixture to a boil, reduce to a simmer, cook 5 minutes.
- Use tongs to remove mushrooms from au jus, place in a bowl.
- Pour au jus evenly into 4 ramekins.
- Combine mustard and horseradish in a bowl. Spread on top halves of rolls.
- Preheat broiler to high.
- Arrange 3/4 cup mushrooms onto the bottom half of each roll, add 1/4 cup onions.
- Tear each slice of cheese in half, place over onions.
- Place hoagies on a baking sheet.
- Broil 1-2 minutes, until cheese melts.
- Serve with Au Jus.