Description
These mushroom French dip sandwiches are the perfect vegetarian twist on a classic recipe! Loaded with caramelized onions, tender mushrooms, and provolone cheese, these sandwiches are served with a rich, flavorful broth for dipping.
Ingredients
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- 2 teaspoons olive oil
- 1 small yellow onion, thinly sliced
- 1 clove garlic, minced
- 2 large portobello mushrooms, gills removed, sliced into thin strips
- 5oz shitake mushrooms, sliced
- 1/4 teaspoon salt, divided
- 2 teaspoons Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1/4 cup sherry or dry white wine (I used cooking wine)
- 1/2 teaspoon black pepper
- 1 cup vegetable stock
- 4 slices Provolone cheese
- 2 tablespoons mayonnaise (optional)
- 4 Hoagie buns
Instructions
- Preheat the oven to broil.
- Add the olive oil and onion to a large skillet and cook over low heat for 8-10 minutes until the onions soften and begin to brown.
- Add the portobello mushrooms and shiitake and 1/4 teaspoon salt and cook over medium heat for 5-6 minutes until tender.
- Add the garlic and continue to cook for one minute, then add the mustard, tomato paste, and thyme.
- Continue to cook over medium heat for one minute, then add the sherry, scraping up any browned bits from the bottom of the pan.
- Add the vegetable stock and bring to a simmer. Simmer, uncovered, for 5 minutes, then season with pepper and salt, if needed
- Cut the hoagie buns in half and toast in the oven on the broil setting for 1-2 minutes until golden brown.
- Divide the mushroom and onion mixture onto the bottom buns of the hoagie buns using a slotted spoon to drain any liquid.
- Top the mushroom mixture with a slice of provolone cheese and place the sandwich back in the oven for one minute to melt the cheese.
- Once out of the oven, top each of the hoagie buns with mayonnaise, if desired.
- Add the top bun and serve with the reserved liquid to dip the sandwich in.