Portobello Mushroom French Dip
I truly could eat this sandwich over & over again. It was VERY trying to not eat the other half of Ainsley's... it is one of those that you eat, then wonder hmmmm did someone take my other half or did I actually eat it that fast?? It is a good problem to have, trust me :)
One thing I LOVE about this recipe is how you can make portobello mushrooms almost taste bacon like. If you season them & cook them correctly, they are like candy. SO ADDICTING. So needless to say this recipe will have you making them right, & everything you will do in this recipe from start to finish will have them coming together easy, delicious & on your plate in no time!
Also this is one of our favorite go to meals when we want a meatless meal during the week. It also requires very few ingredients, which helps the grocery bill!
Looking for other great Vegetarian Meals? HGHF has you covered!
Makes 4 Sandwitches
12 oz sliced portobello mushrooms
5 cloves garlic
8 slices of provel
1/3 cup red wine
1/2 of a shallot diced ( about 1/4 cup)
2 tsp salt
2 tbsp unsalted stick butter
1/2 tsp pepper
1/4 tsp smoked paprika (or regular, but smoked is SO good, highly recommend)
dash of cayenne
Olive oil spray or 3 tbsp of olive oil
1/2-3/4 cup balsamic vinegar
1-2 tbsp honey
Preheat oven to 375 degrees
1. In a large skillet on medium heat add in 2 tbsp olive oil, then 3 cloves garlic minced & shallot. Let sauté for 2-3 minutes, then add in your sliced portobello mushrooms. Layer them in the large skillet, not overlapping to much, but tightly fit.
2. Sprinkle 1 tsp salt, pepper, smoked paprika & dash of cayenne pepper & mix around as much as possible. Then cut up the butter into sliced & lay on top of the mushrooms in the skillet. Give it a little mix with your spatula then put the skillet lid on & let it cook down for 2 minutes. Lift lid & mix around once more & replace lid for one more minute. You can see they are starting to shrink in size & sautéed well.
3. Remove lid, pour the red wine over the mushrooms & keep the lid off. Continue to stir the mushrooms occasionally until the mushrooms have soaked up all the wine-- about 5 minutes.
4. While the mushrooms are cooking you will start to work on the bread. Open each baguette open face, spray with olive oil on each side. Then take your zester or grater, clove of garlic & begin grating the garlic over each baguette, spreading with fingers if need be. Use 2nd clove if need be, until each side is covered with grated garlic & olive oil. Then pop into the oven for about 4 minutes. Check to make sure they are starting to get toasty but not burnt, they will go back into the oven with the sautéed mushrooms.
5. Once both the mushrooms & baguettes are done, take 1 provel pice break in two & layer in on one side of the baguette. Then layer the sautéed mushrooms on top of the layer of provel, then break apart a second pice & layer on top of the mushrooms as see below. Repeat for the other 3.
6. Place the sandwiches in the oven, for 4 minutes at 375, then turn on broil HIGH until they are melted & bread is crisp to your liking-- for us about 2 minutes. Then take them out of oven, fold the other side on top & press down just a little bit to get the cheese to adhere to that size. Then in a small bowl add in balsamic vinegar & honey, whisk together until it is the tangy/sweet ratio of your liking. IT IS THE BEST to dip the sandwich in, the balsamic, with the mushrooms... oh my goodness. Drooling just typing this! :) Then cut sandwich in half & enjoy!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!