Mushroom French Dip Sandwiches

I'm forever trying to get my family to eat less red meat and more vegetables.  Some recipes make it easier than others to convert them to enthusiastic vegetable consumers.  Ok, so maybe "enthusiastic" is optimistic.  I'd be happy with "content" vegetable consumption really.  

Replacing beef with mushrooms hasn't been well received in my past experiences.  There was the grilled vegetable sandwich that featured a nice, hearty, grilled portobello mushroom cap that I thought was delicious - unfortunately my family didn't share my enthusiasm for this meatless sandwich.  

Admittedly, making a mushroom based, meat free french dip sandwich was a bit of a risk considering how poorly mushroom rich foods have been received in recent history in this house.  Up until I ran across this recipe for Mushroom French Dip Sandwiches, I wasn't sure there was ever going to be a scenario where my family might willingly accept a mushroom sandwich.  I think this is my best (and possibly my only) shot at turning these die hard meat lovers into true mushroom lovers.   

Mushroom French Dip Sandwiches
2 teaspoons butter
2 1/2 Tablespoons olive oil
2 yellow onions, vertically sliced
1/4 teaspoon salt
1 1/4 pounds portobello mushrooms, gills removed, sliced into strips
3/4 cup vegetable broth
1/3 cup sherry
1 Tablespoon worcestershire sauce
2 teaspoons fresh thyme, chopped
1 teaspoon soy sauce
1/4 teaspoon pepper
2 Tablespoons Dijon mustard
1/2 teaspoon horseradish
4 whole wheat hoagie rolls, sliced in half
4 thin slices swiss cheese
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Heat butter and 1 1/2 t. oil in skillet.  Add onions and cook 30-40 minutes.  

Stir in salt and cook 5 more minutes. 

In another skillet, heat 2 T. oil.  Add mushroom slices and cook without stirring for 5 minutes.  

Stir and cook another 3 minutes. ​

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Add broth, sherry, Worcestershire, thyme, soy and pepper. Bring to a boil.  Reduce to simmer and cook 5 minutes. ​

Remove mushrooms and divide juice among 4 ramekins. 
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Stir together mustard and horseradish.  Spread on top of rolls. 

Arrange 3/4 c. mushroom and 1/4 of the onions on bottom half of each roll.  

Top with a cheese slice and place sandwiches on a baking sheet. 

Broil closed sandwiches 1-2 minutes until cheese melts.

Serve with dipping jus. 

Now for the verdict on how these Mushroom French Dip Sandwiches were received. Ben and I both thought they were delicious and I questioned whether or not he was just telling me what I wanted to hear about my gourmet sandwich creation but when he asked for a second sandwich, I new that he was sincere.  It just proves that we love anything that is smothered in melted cheese.  LOL

Ciao!

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