Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
heather@in-seattle.comPortabella Mushroom French DipsIngredients (use vegan versions): 2 large portabello mushroom caps slices thinly
1 box vegan Mushroom and Onion Soup mix (2 packets)
7 cups water
1/2 cup Braggs Liquid Aminos
1/4 red wine vinegar
6 cloves garlic (peeled, 5 minced, one sliced)
1 medium red onion sliced into thin rings
4 tablespoon soy margarine
2 tablespoon olive oil
dash of sea salt
1 baguette, preferably covered with poppyseeds, anise, and sesame seeds
Directions:In a large stewing pot combine the 7 cups water and the 2 packets of soup mix. Set on high to bring to a boil. Add the Liquid Aminos, vegan red wine vinegar and 4 cloves of minced garlic. Add the mushrooms slowly and allow to simmer on medium high, stiring frequently.
In a skillet add one tablespoon margerine, onion rings, remaining garlic, and dash of sea salt. Bring to temperature at medium-high and saute until carmely brown. While they are cooking, slice the baguette in half horizontally, and then vetically on a diagonal to achieve the sandwhich size you desire.
At this point check the mushrooms in the simmer pot. If they are soft and pliable reduce heat. If not, continue simmering. Once mushrooms reach desired consistency, strain them from the broth. (I use a large tea strainer for this purpose, but use what you have.
Place the mushrooms into the skillet with the onions and let rest over medium high to lightly brown the mushrooms. While this is happening spread the remaining margerine over the vegan bread pieces, following with a rub from the peeled and lightly smashed garlic clove.
When lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. You then have a choice: You can broil the vegan bread in the oven or skillet fry it to the desire toastiness. While this is happening, pour the broth into small bowls and place on plates. (This will allow the broth to cool to a palatable temperature.)
When the vegan bread is completed, spread as much of the mushroom mixture over the bottom piece of vegan bread as you can. Immediately place the top piece on the sandwhich (otherwise it might all fall off!).
A salad would be a great side dish for this entre! (Soup is likely not a good idea, with the Au Jus and all!)
Serves 2 for a hearty dinner or 4 for a light lunch.
Serves: 2-4
Preparation time: 30 minutes
I've really missed French Dips, so I'm glad I found this one. Thanks for sharing this recipe!
Archived comment by: rosevebert
Though I had some variations, the general ideas are spot on. This recipe works for a few reasons: First off thinly sliced portabello has a very good texture for this. Its meaty without overtly trying to be meat. The tenderness of the thinly sliced portabello is almost exactly like primerib in flexibiity and tenderness. I enjoy grilled onion and cheddar on french dip anyways, so the onion too is fantastic in terms of staying true to the sandwhich I know and love. I added homemade mayo (vegan mayo could replace this, but I'm not vegan) and cheddar (again an appropriately flavored soy cheese might be a worthy addition). If you do decide to add cheese, I recommend putting it back under the broiler for a minute or so on high to get the cheese melty. A little mayo on the top piece is nice as well. An opional side condiment could also be horseradish sauce depending on what floats your boat. This is a perfectly concieved recipe, I'll be making this at least once a month if not biweekly. Cheap, easy, and very delicious. French fries are an excellent side dish and relatively healthy if you know how to fry them yourself to decrease the ammount of oil absorbtion. The dish is extremely salty, so if you have a heart condition that percludes you from
consuming alot of salt, search for a low sodium oinion dip (I saw at least one at the megamart last night) and use only a little or no salt with the onions (I recommend using at least a little to embolden their flavor).
Archived comment by: dranore
This is one of my favorite things to make. Its delicious and really simple. Thanks so much!
Archived comment by: spi77rit
Two questions - what is the measurement for the wine vinegar - 1/4 what? and does anyone know of a non-soy product that resembles the taste of soy sauce or Braggs?
Archived comment by: veganveggiegirl
veganveggiegirl: Regarding your second question, I know a lot of people hate the stuff, but a yeast extract product like Vegemite or Marmite might work in place of soy sauce. You could just dilute the yeast extract with water--you'd have to experiment with how much extract to use, to get it about as salty as soy sauce.
Archived comment by: kokua
we had these tonight for dinner, it was great! we divided the dip recipie part in half since it was just two of us. Two portabella caps were just enough for two medium sized sandwhiches and we had lots of dip left over. Next time I think I'll use 4 caps with 2 onions and the same amount of dip. The dip is really good and tastes like I remember it tasting! I used 1/8 c of the wine vinegar, so if you make the full version it would be 1/4 cup. Also, if you have a hard time finding vegan onion soup mix, check the kosher section, that is were I found mine.
Archived comment by: baypuppy
This was wonderful!!! Everyone loved it, icluding my carnivourus husband who put the meat aside to eat my version. YUMMY
Archived comment by: imakebeads4
