You are here

Member since April 2003
0
4.842105

Portobello Mushroom French Dips

What you need: 

1 (2 ounce) box vegan mushroom and onion soup mix (2 packets)
7 cups water
1/2 cup Bragg's liquid aminos
1/4 cup red wine vinegar
6 cloves garlic, divided (5 minced and 1 smashed)
2 large portobello mushroom caps, sliced thinly
4 tablespoons vegan margarine, divided
1 medium red onion, sliced into thin rings
dash sea salt
1 baguette (I use one covered with poppyseeds, anise, and sesame seeds)

What you do: 

1. In a large stewing pot, combine the water and soup mix. Set on high to bring to a boil. Add the Bragg's, red wine vinegar, and 4 cloves minced garlic. Add the mushrooms slowly and allow to simmer on medium high, stiring frequently.
2. In a skillet, add 1 tablespoon margarine, onion, remaining garlic, and sea salt. Bring to temperature at medium-high and saute until carmely brown. While they are cooking, slice the baguette in half horizontally, and then vetically on a diagonal to achieve the sandwich size you desire.
3. Check the mushrooms in the simmer pot. If they are soft and pliable, reduce heat. If not, continue simmering. Once mushrooms reach desired consistency, strain them from the broth. (I use a large tea strainer) Preheat broiler. Place the mushrooms into the skillet with the onions and let rest over medium high to lightly brown the mushrooms.
4. Spread the remaining margarine over the vegan bread pieces, following with a rub from the smashed garlic clove. When lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. Broil the vegan bread in the oven.
5. Pour the broth into small bowls and place on plates. (This will allow the broth to cool to a palatable temperature.) When the vegan bread is completed, spread as much of the mushroom mixture over the bottom piece of vegan bread as you can. Immediately place the top piece on the sandwich. Serve with broth.
A salad would be a great side dish for this entree!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

I served ours with french fries and a home grown salad!

0 likes

Ah! I can't wait to try this recipe. What else has everyone served with it?

0 likes

FANTASTIC!!! This sandwich is TO DIE FOR! As with other reviewers, I used way more portabello's than called for, about 6 total of varying size and put it on crusty french rolls. I couldn't find mushroom onion soup mix, so I just used 1 box of mushroom broth and the rest veggie broth and it still was WOW...I'm making them again tonight, that's how good they are. These are restaurant quality for sure. Tonight I'm going to try adding some green pepper for more of a philly style sandwich and may add some un-cheese too  ;)b  5 stars!

0 likes

Love these, so delicious  ;)b craved then through my whole pregnancy ate them weekly  ;D , always make my bread garlic bread for these so tasty!

0 likes

I used this recipe more as a guideline, and it turned out decent.

I completely changed the au jus, so it was my fault it didn't taste au jus-y. But it still was good.

I was happy about the sandwich. I am generally very picky when it comes to mushrooms. It wasn't until recently that I would even eat them. The sandwich didn't have a mushroom taste at all, except at first it had a weird texture. By the third bite, I couldn't tell.

I used sandwich bread, which was a big mistake. Better bread would have made all the difference.

All in all, it was good. I need to learn how to stick to recipes though! :P

0 likes

Sooooo Good!  Any ideas on something to do with all the leftover broth?  I had lots of it.

I like to use the left over au jus for gravy.

0 likes

mmmm sounds as delicious as Cafe Floras :) Cant wait to try it!

0 likes

I dont think I reviewed this, but ive already eaten it like 10 times. Wonderful recipe, definitely add more mushrooms, and its soo good with some veganaise!!!

0 likes

Sooooo Good!  Any ideas on something to do with all the leftover broth?  I had lots of it.

0 likes

THANK YOU!!! I took tojoyamoto's suggestion and added onion flakes to the bouillon and these were great! Also added Veganaise because I pretty much eat it on everything.. AWESOMENESS!!

0 likes

Pages

Log in or register to post comments