Mushroom French Dip

Serves 3

BEWARE - don't through out the liquid in the mushrooms - it's the au jus!

2 tsp butter

2.5 tbsp olive oil, divided

2 large onions, vertically sliced

1/4 tsp kosher salt

1 1/4lbs portobello mushrooms, gills removed, sliced into strips

3/4 cup vegetable broth

1/3 cup sherry

1 tbsp Worchestershire Sauce

2 tsp chopped fresh thyme

1 tsp soy sauce

1/4 tsp ground black pepper

2 tbsp Dijon mustard

1/2 tsp horseradish

4 hoagie rolls

4 slices swiss cheese

Heat butter and 1.5 tsp in large skillet over medium heat. Add onions and cook, stirring occassionally for 10 minutes. Reduce heat to low, stirring occassionally, until golden - about 30 minutes. Stir in salt and cook for another 5 minutes. Set aside

Heat 2 tbsp oil in skillet. Arrange mushrooms in skillet and cook undisturbed, until golden brown (about 5 minutes). Stir and cook until golden brown all over, about another 5 minutes. 

Add broth, sherry, Worchestershire, thyme, soy sauce and pepper to mushrooms. Bring to a boil. Reduce and simmer for 5 minutes. Using tongs, remove mushrooms and KEEP jus - put the au jus in a bowl for dippin.

Cut hoagies in half, spreadj horseradish and dijon on each side of the rolls.

Preheat broiler to high, arrange mushrooms on top of hoagie sides, then add the onions, then place cheese on top. Place sandwiches on a baking sheet. Broil until cheese melts.

Serve with au jus for dipping.

Calories: 365 per hoagie