French Dips With Mushrooms Recipes

MUSHROOM FRENCH DIP

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 DIPS WITH MUSHROOMS

Steps:

• Trim fat from roast.
• If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
• In a large skillet brown meat on all sides in hot oil.
• drain off fat.
• Transfer meat to crockpot.
• Clean mushrooms; remove and discard stems.
• Cut mushrooms into 1/4 inch slices.
• Add to crockpot.
• Pour broth over meat and mushrooms.
• Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
• Remove meat from crockpot; cover and let stand for 10 minutes.
• Meanwhile, using a slotted spoon, remove mushrooms and set aside.
• Thinly slice meat.
• Arrange meat, mushroom slices, and onion slices on toasted buns.
• Pour cooking juices into a measuring cup; skim off fat.
• Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.

FRENCH ONION DIP-STUFFED MUSHROOMS

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.