Mushroom French Dip with Cotes du Rhone

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 - (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

DIRECTIONS:

Step 1 - 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.

Step 2 - 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.

Step 3 - Position a rack in upper third of oven; preheat broiler to high.

Step 4 - 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.

Step 5- 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

Mushroom French Dip with Cotes du Rhone

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