Mushroom French Dip
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Cast iron skillet
- Mixing bowl
- Slotted spoon
- Baking sheet
- Oven
- Measuring spoon
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
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1 ½ cups reduced-sodium vegetable broth or mushroom broth
- ¼ cup dry sherry
- 4 small whole-wheat hoagie rolls, halved lengthwise
- 4 slices provolone cheese
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