Vegetarian Portobello French Dip Sandwich Recipes

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VEGAN FRENCH DIP SANDWICHES



Vegan French Dip Sandwiches image

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

2 tbsp. olive oil, (divided)
1 medium onion (sliced into half rings)
2 garlic cloves (minced)
3 portobello mushroom caps, (about 20 oz. total, cleaned and sliced into thin strips)
1 cup vegetable broth
1 tbsp. soy sauce
1 tbsp. vegan Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. liquid smoke, (optional, but highly recommended)
1/4 tsp. black pepper
2-6 inch sandwich rolls or baguette sections (sliced open)
horseradish mustard

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

MUSHROOM FRENCH DIP



Mushroom French Dip image

Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.

Provided by Adam Dolge

Categories     Healthy Vegetarian Sandwich Recipes

Time 30m

Number Of Ingredients 11

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

Steps:

  • 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. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
  • Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
  • Position a rack in upper third of oven; preheat broiler to high.
  • Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
  • Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.

Nutrition Facts : Calories 402 calories, Carbohydrate 43 g, Cholesterol 15 mg, Fat 20 g, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, Sodium 649 mg, Sugar 10 g

VEGETARIAN PORTOBELLO FRENCH DIP SANDWICH



Vegetarian Portobello French Dip Sandwich image

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

1/2 lb whole mushrooms or 1/2 lb mushroom stems
6 garlic cloves, lightly crushed
1 1/2 tablespoons tamari
1/2 teaspoon olive oil
1 small shallot, minced
1/2 teaspoon minced garlic
1 tablespoon chopped fresh herbs (basil, thyme, parsley or chives) or 1 teaspoon dried herbs (basil, thyme, parsley or chives)
2 tablespoons white wine
1/4 lb unsalted butter (1 stick) or 1/4 lb vegan margarine, at room temperature (1 stick)
salt & freshly ground black pepper
3 tablespoons olive oil
2 teaspoons minced garlic
3 portabella mushrooms (reserve stems for au jus)
salt & freshly ground black pepper
1 large yellow onion, halved and sliced thinly
1 rustic baguette
4 slices mozzarella cheese (optional) or 4 slices provolone cheese (optional)

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



Vegetarian French Dip Sandwiches image

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

1 yellow onion
3 portobello mushroom caps (about 1 lb.)
2 tablespoons butter
1 pinch salt and pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups vegetable broth
1 tablespoon soy sauce
1/2 tablespoon brown sugar
1/8 teaspoon garlic powder
4 French bread (6 inches each) or 4 ciabatta rolls (6 inches each)
4 slices provolone cheese

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

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