Vegetarian French Dip with Mushroom Jus

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5 from 1 vote

Vegetarian French Dip with Mushroom Jus

Vegetarian French Dip with Mushroom Jus, Caramelized Onions and Melted Provolone Cheese.

Prep Time45

Cook Time3

Total Time3 45

Course: Main Course

Cuisine: American

Keyword: mushroom, sandwich, vegetarian

Servings: servings

Calories: 510kcal

Author: Tricia

Ingredients

For the mushroom jus:

8 ounces baby Portobello mushrooms and the stems from the sandwich mushrooms - below
4 large cloves of garlic lightly crushed
1 ½ tablespoons soy sauce
6 cups water

For the sandwich:

2 tablespoons unsalted butter softened
1 teaspoon fresh thyme leaves
½ teaspoon minced garlic
salt and fresh ground pepper
16 ounces baby Portobello mushrooms stems removed and reserved for the mushroom jus
3 tablespoons olive oil divided
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
2 medium yellow onions sliced thin
8 slices Provolone cheese
1 baguette

Instructions

To prepare the mushroom jus, gently wash the mushrooms with a wet paper towel to remove any dirt or debris. Place the mushrooms and 4 large garlic cloves in a medium saucepan. Cover with 6 cups of water and bring to a boil over medium-high heat. Lower the temperature to medium or medium/low, enough to maintain a low boil, and cook, uncovered for about 2 hours or until the jus is reduced to about 1 ½ cups and slightly thickened. Strain the broth removing the mushrooms and garlic and discard. Stir in the soy sauce or tamari. Keep the jus warm if using immediately or refrigerate until read to use.
In a small bowl combine the softened butter, thyme, ½ teaspoon minced garlic and a little salt and pepper. Set aside.
Preheat oven to 350°F.
Place the 16 ounces of cleaned mushrooms (stems removed and used in the jus) in a large bowl. Drizzle 2 tablespoons of olive oil over the mushrooms and toss with 1 teaspoon minced garlic and 1 teaspoon crushed red pepper. Place the mushrooms, gill side down, on a baking sheet and cook in the preheated oven for 25 minutes.
While the mushrooms are in the oven, start the onions. In a large non-stick skillet, drizzle the remaining 1 tablespoon olive oil and heat on medium/high until shimmering. Add the sliced onions and cook until they start to soften. Reduce the heat to medium/low and continue cooking the onions, stirring occasionally, until they are caramelized. Set aside.
Preheat oven broiler to LOW.
Remove the rounded ends from the baguette. Cut into 4 pieces and slice each piece in half. Spread each slice with the butter and thyme mixture. Place in the oven and broil until lightly browned and the butter is melted.
Remove from the oven and divide the mushrooms on the 4 bottom halves of the baguette. Top each with ¼ of the onions and then two slices of provolone cheese. Broil for a few minutes, just until the cheese is melted.
Season with pepper and serve with warmed mushroom jus.

Notes

If you have leftover mushrooms, refrigerate and use in an omelette or a small pizza. If your baguette is wider than mine you may be able to fit all the mushrooms on the bread.
Recipe inspired by Vegetarian Portobello French Dip Sandwich by Cafe Flora Cookbook

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition