' Mushroom French Dip with Cotes du Rhone - Vino Mas

Mushroom French Dip with Cotes du Rhone

  • 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

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

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