Mushroom French Dip Recipe
Portabella and button mushrooms and choice of Swiss cheese or vegan mozzarella on a toasted hoagie roll, with choice of side and a McClure's pickle spear.
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Ingredients
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Mushroom French Dip Ingredients
Method
Cooking Directions
- 1
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- 3
- 4
Add Broth
Pour in the vegetable broth and soy sauce, stirring to combine. Allow the mixture to simmer for about 10 minutes.
- 5
Toast the Rolls
While the mushrooms are simmering, preheat your oven to 350°F (175°C). Slice the hoagie rolls and place them on a baking sheet. Toast in the oven for about 5 minutes until lightly golden.
- 6
Assemble the Sandwiches
Place the mushroom mixture on the toasted hoagie rolls and top with Swiss cheese or vegan mozzarella slices. Return to the oven for an additional 5 minutes, or until the cheese is melted.
- 7
Serve
Serve the Mushroom French Dips hot with a side of your choice and a McClure's pickle spear.
