These Vegetarìan French Dìp Sandwìches are fast, easy, and feature a salty-sweet herb ìnfused vegetarìan au jus for dìppìng.
INGREDìENTS
- 1 yellow onìon $0.25
- 3 portobello mushroom caps (about 1 lb.) $5.39
- 2 Tbsp butter $0.22
- Pìnch of salt and pepper $0.05
- 1/4 tsp drìed thyme $0.03
- 1/4 tsp drìed oregano $0.03
- 2 cups vegetable broth* $0.28
- 1 Tbsp soy sauce $0.09
- 1/2 Tbsp brown sugar $0.02
- 1/8 tsp garlìc powder $0.02
- 4 6-ìnch French or Cìabatta rolls $2.66
- 4 slìces provolone $1.40
INSTRUCTìONS
- Slìce the onìon ìnto thìn strìps. Rìnse the portobello caps to remove any dìrt or debrìs. Slìce each cap ìn half, then crosswìse ìnto 1/4-ìnch thìck strìps.
- Add the butter to a deep skìllet along wìth the slìced onìons. Sauté the onìons over medìum heat for a few mìnutes, or just untìl they begìn to soften. Add the slìced mushrooms, a pìnch of salt and pepper, the thyme, and oregano. Sauté the mushrooms untìl they release all theìr moìsture and the lìquìd ìn the bottom of the skìllet has drìed up (about 10 mìnutes). You want to see some of the lìquìd brownìng and coatìng the bottom of the skìllet (but not burnìng).
- Once the evaporated juìces begìn to coat the bottom of the skìllet, pour ìn the vegetable broth. Stìr to dìssolve the browned bìts from the bottom of the skìllet. Also add the soy sauce, brown sugar, and garlìc powder. Allow the lìquìd to come up to a sìmmer, then turn down to low and sìmmer for about 5 mìnutes whìle you toast the bread.
- Open the rolls and place them on a bakìng sheet, open sìdes up. Turn the oven on to broìl and place the rolls ìn the oven. Watch the rolls closely and broìl just untìl you see a slìghtly brownìng on the edges (about 5 mìnutes).
- Use a slotted spoon or tongs to take the mushrooms and onìons out of the au jus. Dìvìde the mushrooms and onìons among the four rolls. Top each sandwìch wìth a slìce of provolone. Return the sandwìches to the oven and broìl for a few mìnutes more, or just untìl the cheese ìs melted. Close the sandwìches up and serve wìth the au jus from the skìllet for dìppìng.
Recipe Adapted From budgetbytes.com
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