Vegetarian Mushroom French Dip Sandwich Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 4 large portobello mushrooms
  • 3 tablespoons olive oil, divided
  • 3 onions, sliced
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • ½  cup white wine
  • 1 ½  ounces dried shiitake mushrooms
  • 3 cups vegetable stock
  • 4 thyme sprigs
  • ½  teaspoon salt
  • ½  teaspoon black pepper
  • 2 baguettes
  • 8 slices provolone cheese
Directions
  1. Cut the mushrooms into ¼-inch slices.
  2. Place a skillet over medium-low heat and add 2 tablespoons olive oil and onions.
  3. Cook onions for 25 minutes, stirring intermittently or until caramelized.
  4. Stir in the brown sugar and balsamic vinegar. Continue to cook for five minutes or until the sugar has dissolved.
  5. Spoon the onions into a bowl to use later.
  6. Turn up to medium-high heat and add 1 tablespoon olive oil and sliced portobello mushrooms to the same pan you cooked the onions in and cook for seven minutes or until dark golden and caramelized. Flip intermittently.
  7. Remove mushrooms from the pan and set aside.
  8. Add the butter and garlic to the pan and cook for two minutes or until the garlic is fragrant.
  9. Add the white wine and cook for one minute to deglaze the pan, and evaporate the alcohol.
  10. Add the dried shiitake mushrooms, vegetable stock, thyme, salt and pepper, and simmer for five minutes.
  11. Remove the shiitake mushrooms from the pan, along with some of the liquid and place into a blender. Process until perfectly smooth.
  12. Pour the shiitake purée back into the pan and stir in. Cover the jus to keep warm and turn off the heat.
  13. Slice each baguette into two pieces and then halve each piece lengthways, allowing the lid to remain attached.
  14. Spread a spoonful of caramelized onions onto each bun, then top with the portobello mushrooms and the provolone cheese slices.
  15. Place the sandwiches back under the broil for one minute to melt the cheese.
  16. Pour the jus into individual ramekins.
  17. Place the sandwiches onto their serving places, close the lids, and place the individual jus ramekins alongside to serve.