Mushroom French Dip with Cotes du Rhone
Step 1 -
- 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 - (I used Baby Bellas)
- 8-12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme or 1 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 ½ cups reduced-sodium vegetable broth or mushroom broth
- ¼ cup red wine
- 1 tsp apple cider vinegar
- 4 small whole-wheat hoagie rolls, halved lengthwise
- 4 slices provolone cheese
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, peper and thyme; cook for 1 minute. Stir in broth, wine and vinegar and simmer for 5-7 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.
Paired with Mas de Sainte Croix Cotes du Rhone
Adapted from Eating Well October 2021