MUSHROOM FRENCH DIP
Rich with tender, meaty portobello mushroom strips and caramelized onions, this delicious warm sandwich is the perfect complement to any cool day. Our Delicious Gluten Free Millet & Chia Buns offer the perfect sturdy and crusty handholds for the plentiful filling and rich plant-based dipping broth. step 01 In a large skillet, warm 1 tbsp... Read more »
Provided by Little Northern Bakehouse
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- step 01 In a large skillet, warm 1 tbsp of oil over medium heat. Add the sliced onion, salt and sugar and reduce the heat to low and cook until caramelized.
- step 02 Add the minced garlic and cook for another minute. Transfer all to a small bowl and set aside.
- step 03 Add the remaining oil to the skillet with the sliced mushrooms and season with salt and pepper. Cook the mushrooms until lightly brown and tender.
- step 04 Add the broth, Tamari, Worcestershire, liquid smoke and seasonings to the pan along with the reserved onion mixture. Bring to a simmer and allow to cook until slightly thickened.
- step 05 Divide the shredded cheese between the buns and broil until golden brown and melted.
- step 06 Strain the mushroom mixture from the liquid (mushroom au jus). Divide the mushroom au jus into two servings.
- step 07 Pile the mushroom mixture onto the buns and serve with the mushroom au jus.
- share + enjoy!
FRENCH ONION DIP-STUFFED MUSHROOMS
Sweet, salty and deeply umami, these stuffed mushrooms hit all the necessary buttons to make it as a memorable appetizer.
Provided by Silvana Nardone
Categories appetizer
Time 55m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
- Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
- Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.
MUSHROOM FRENCH DIP
Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
Provided by Adam Dolge
Categories Healthy Vegetarian Sandwich Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
- Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
- Position a rack in upper third of oven; preheat broiler to high.
- Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
- Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.
Nutrition Facts : Calories 402 calories, Carbohydrate 43 g, Cholesterol 15 mg, Fat 20 g, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, Sodium 649 mg, Sugar 10 g
VEGETARIAN PORTOBELLO FRENCH DIP SANDWICH
This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups...
Provided by blucoat
Categories Sauces
Time 2h10m
Yield 4 sandwiches
Number Of Ingredients 17
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.
Nutrition Facts : Calories 675.3, Fat 37.5, SaturatedFat 16.8, Cholesterol 61, Sodium 1080.6, Carbohydrate 71, Fiber 5.6, Sugar 4.2, Protein 15.1
MUSHROOM DIP
This dip contains cream cheese, mushrooms, shallot, garlic and cream of mushroom soup...combines to make a "dunk" dip. Posting for nutritional values. Serve warm with bread sticks wrapped in prosciutto.
Provided by Epi Curious
Categories Vegetable
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.
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