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Mushroom French Dip Sandwich Recipe

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4.2 from 5 reviews

A savory and satisfying Mushroom French Dip Sandwich that features tender portobello and shiitake mushrooms cooked with onions, garlic, and aromatic herbs, served on toasted hoagie buns with melted provolone cheese and a flavorful dipping broth made from sherry and vegetable stock.

Ingredients

Main Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 2 large portobello mushrooms, gills removed, sliced into thin strips
  • 5 oz shiitake mushrooms, sliced
  • 1/4 teaspoon salt, divided
  • 2 teaspoons Dijon mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • ¼ cup sherry or dry white wine (cooking wine used)
  • ½ teaspoon black pepper
  • 1 cup vegetable stock

Sandwich Assembly

  • 4 slices Provolone cheese
  • 2 tablespoons mayonnaise (optional)
  • 4 hoagie buns

Instructions

  1. Preheat Oven: Set your oven to the broil setting to prepare for toasting the buns and melting the cheese later.
  2. Cook Onions: In a large skillet, heat olive oil over low heat. Add thinly sliced onions and cook for 8-10 minutes until they soften and start to brown gently.
  3. Sauté Mushrooms: Increase heat to medium and add the portobello and shiitake mushrooms along with 1/4 teaspoon salt. Cook for 5-6 minutes until the mushrooms become tender.
  4. Add Garlic and Flavorings: Stir in the minced garlic and cook for one minute. Then mix in Dijon mustard, tomato paste, and thyme, cooking for another minute to blend flavors.
  5. Deglaze Pan: Pour in the sherry or dry white wine, scraping the bottom of the pan to release any browned bits which add richness.
  6. Add Stock and Simmer: Pour in the vegetable stock and bring the mixture to a simmer. Let it simmer uncovered for 5 minutes to concentrate flavors. Season with black pepper and additional salt as needed.
  7. Toast Buns: Slice the hoagie buns in half and place them on a baking sheet. Toast under the broiler for 1-2 minutes until golden brown, watching carefully to prevent burning.
  8. Assemble Sandwich Base: Using a slotted spoon, divide the mushroom and onion mixture evenly onto the bottom halves of the toasted buns to drain excess liquid.
  9. Add Cheese and Melt: Place a slice of provolone cheese on top of the mushroom mixture. Return the sandwiches to the oven for about one minute until the cheese melts.
  10. Optional Mayonnaise: Remove sandwiches from the oven and spread mayonnaise on the top halves of the buns if desired.
  11. Serve: Close the sandwiches with the top buns and serve immediately with the reserved mushroom broth for dipping.

Notes

  • Sherry can be substituted with dry white wine or additional vegetable stock for a non-alcoholic version.
  • Watch the buns carefully while broiling to avoid burning.
  • To make it vegan, use vegan cheese and skip the mayonnaise or use a vegan alternative.
  • This recipe is perfect for a quick, meatless lunch or dinner.

Find it online: https://dishcooks.com/mushroom-french-dip-sandwich-recipe/