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
VEGETARIAN FRENCH DIP SANDWICHES
Make and share this Vegetarian French Dip Sandwiches recipe from Food.com.
Provided by timothyjohnson72
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 358.1, Fat 14.5, SaturatedFat 8.8, Cholesterol 34.6, Sodium 878, Carbohydrate 41.9, Fiber 2.2, Sugar 5, Protein 16
VEGAN FRENCH DIP SANDWICHES
These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard and served ready for dipping in savory vegan au jus.
Provided by Alissa
Categories Sandwich
Time 45m
Number Of Ingredients 12
Steps:
- Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
- Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
- Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
- Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.
Nutrition Facts : Calories 379 kcal, Carbohydrate 47.5 g, Protein 14.3 g, Fat 16.3 g, SaturatedFat 2.7 g, Sodium 1278 mg, Fiber 5 g, Sugar 7.4 g, ServingSize 1 serving
VEGETARIAN FRENCH DIP SANDWICHES
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 to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
- Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. 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 on the middle rack. 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.
Nutrition Facts : ServingSize 1 Serving, Calories 329 kcal, Carbohydrate 41 g, Protein 12 g, Fat 13 g, Fiber 2 g, Sodium 1276 mg
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- Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.
- Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.
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- Cut the onion in half and peel. Slice thinly.Melt 1-2 Tbsp of the vegan butter on medium-low heat in a heavy bottom pan, such as cast iron. Place the onions in the pan with the melted butter, stir together and partially cover with a lid to start the caramelization process. This is a quick method for caramelizing onions.Check the onions every 5 minutes or so to stir. Repeat this process for about 20 minutes or until the onions are soft and nicely browned. You may add a little bit of salt to help the process and flavor the onions.When the onions are done, place them in a bowl and set aside. You will use the same pan to cook the portabellas.
- While the onions are cooking, you can wash and slice your portabella mushrooms. It is best to wash the mushrooms by simply wiping them with a damp dish towel or paper towel, or quickly rinse the tops with cool water. I find that if the mushrooms are very large, you will need one per person. If they are smaller you may need a couple more.If you want to remove the inner gills (not necessary but some people prefer it), remove the stem and scrape the gills out with the edge of a spoon. Slice the mushrooms about a 1/2" thick. They will shrink a lot in the cooking process. After the onions have cooked and been set aside, melt an additional 1 Tbsp of vegan butter in the pan and add the sliced mushrooms. Partially cover to allow them to caramelize, stirring every 5 minutes for 10-15 minutes. They will shrink quite a bit and brown very nicely.
- Next, mince your garlic very finely.Add some hot water to your veggie broth cubes or bullion if that is what you are using, and stir to dissolve. If you are using prepared veggie broth, skip this step.
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- In a small bowl combine the softened butter, thyme, 1/2 teaspoon minced garlic and a little salt and pepper. Set aside.
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