Mushroom French Dip
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.
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