Vegetarian French Dip Sandwiches Recipes

Steps:

• Mushroom Essence: Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 - 2 cups.
• Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.
• French Dip Spread: Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature. Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste. Makes 1/2 cup.
• The Sandwich: Preheat the oven to 350°F Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush mixture on both sides of the portobello caps, and sprinkle with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
• When the mushrooms are cool enough to handle, slice each cap thinly at an angle, about 8-10 slices per cap.
• While the portobello caps are in the oven, heat the remaining 1 tbsp oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, add 1-2 tbsp of sherry or water to the pan.
• Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise. Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
• Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
• Place in the 350°F oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
• Slice each sandwich in half at an angle and serve with about 1/3 cup of Mushroom Essence.

Steps:

• Slice the onion into thin strips. Rinse the Portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
• Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften. Add the sliced mushrooms, a pinch of salt and pepper, the thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has dried up (about 10 minutes). You want to see some of the liquid browning and coating the bottom of the skillet (but not burning).
• Once the evaporated juices begin to coat the bottom of the skillet, pour in the vegetable broth. Stir to dissolve the browned bits from the bottom of the skillet. Also add the soy sauce, brown sugar, and garlic powder. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
• Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
• Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone. Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.
• NOTE ABOUT BROTH: The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my broth.