Vegetarian French Dip Sandwich

As you've probably come to recognize, if you follow my recipes, I'm a big fan of sandwiches and Portobello mushrooms.  Here's another great one I think you will enjoy.

INGREDIENTS
3 Portobello Mushroom caps
1 Medium White Onion
1 Cup Vegetable Broth
2 Sandwich Rolls (6 inch)
4 Slices Provolone Cheese
2 Cloves Garlic (minced)
2 Tablespooons Olive Oil
1 Tablespoon Soy Sauce
1 Tablespoon Worcester Sauce
1/2 Teaspoon Thyme
1/4 Teaspoon Liquid Smoke
1/4 Teaspoon Black Pepper
Horseradish Mustard

PREPARATION
Thin slice the Portobello mushroom caps into strips.  Slice the White Onion into rings, then cut the rings in half.  Mince the cloves of Garlic.

Put 1 tablespoon of Olive Oil into a skillet.  Add the onion rings on low-medium heat and stir occasionally until the onions are cooked and transparent.  Once the onions are done, add the minced garlic and cook for an additional two minutes...continuing to occasionally stir.  Remove the onions and garlic, putting them on a separate plate.

Add another tablespoon of Olive Oil to the skillet, increase the heat to medium and add the Portobello mushroom slices.  Cook them for about 5 minutes until they start to brown.  Turn the mushroom slices over and cook an additional 5 minutes on the other side.

Now, add the cooked onion rings to the skillet, with the mushroom slices.  Add the vegetable broth, Worcester sauce, Soy sauce, Thyme, Liquid Smoke and black pepper.  Bring to a simmer, and continue to stir and cook for about 5 minutes, until the liquid is reduced to about half what you started with.

Now, open the Sandwich rolls and spread the Horseradish Mustard on the inside surfaces of the buns.  Using a slotted spoon so you can drain the mushroom/onion mix and divide up the mushrooms and onions onto the inside of the sandwich roll.  You may press lightly on the mushroom/onion mix to remove as much juice as you can before spreading them onto the buns.  Place the Provolone Cheese on top of the mushroom/onion mix and place the open face buns under the broiler, just long enough for the cheese to melt.  Remove from the broiler and close the sandwich up to serve.  You may elect to slice the buns in half, making 2 3 inch long pieces.

Take the juice in the skillet and pour into cups to use as dipping juice for the sandwiches.  Enjoy!!

I hope you enjoy these sandwiches.  If you have any questions, please email me at: stan.kain@gmail.com  You may also subscribe to follow my recipe blog.  And, please share on G+ if you enjoyed the recipe and share it with family and friends, as well!