Mushroom French Dip

Name: Mushroom French Dip
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium onion, thinly sliced; 2 cloves garlic, thinly sliced; 4 large portobello mushroom caps, gills removed, cut into 1/4-inch-thick slices; 12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped (or any mushrooms); 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh thyme; 1 ½ cups reduced-sodium vegetable broth or mushroom broth; ¼ cup dry sherry, Pinot Grigio, Sauvignon Blanc, or diluted apple cider vinegar (50% water); 4 small whole-wheat hoagie rolls, halved lengthwise; 4 slices provolone or Jarlsberg cheese

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Mushroom French Dip includes 3 tablespoons extra-virgin olive oil, divided, 1 medium onion, thinly sliced , 2 cloves garlic, thinly sliced, 4 large portobello mushroom caps, gills removed, cut into...

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
4 large portobello mushroom caps, gills removed, cut into 1/4-inch-thick slices
12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped (or any mushrooms)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
1 ½ cups reduced-sodium vegetable broth or mushroom broth
¼ cup dry sherry, Pinot Grigio, Sauvignon Blanc, or diluted apple cider vinegar (50% water)
4 small whole-wheat hoagie rolls, halved lengthwise
4 slices provolone or Jarlsberg cheese