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Portobello Mushroom French Dip Sandwiches

Prep Time 1 hour
Cook Time 15 minutes
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.