Mushroom French Dip

by Jenni Del Castillo-21 March 2026Easy

Prep Time30 min

Cook Time0 min

Total Time30 min

Servings4

Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.

Imported RecipeOriginally from: share.google

Method

0
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.
1
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 and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
2
Position a rack in upper third of oven; preheat broiler to high.
3
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.
4
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.