Portobello French Dips

I got this recipe from an issue of Veggie Life magazine. It was a little time consuming, but it was good. Not great, but good. I will make it again. It’s basically grilled portobello mushrooms on really good French bread, with mayo, a little mozzarella (the recipe didn’t call for this, but I added it), and sauteed onions and green peppers. You also make a good stock that is served on the side as a dipping sauce. Again, no pics. I thought about taking one, but it just didn’t look that picture-worthy.

Portobello French Dips

(from Veggie Life magazine)

2 cups vegetable stock

1-2 tsp soy sauce

1 dried shiitake mushroom, crushed (optional)

4 large portobello mushrooms

2 tbsp vegetable oil

1 large bell pepper (sliced into 8 rings)

1/2 large yellow onion, thickly sliced and separated into half rings

1 baguette, about 24″ long, halved lengthwise and cut into 4 buns

2 tbsp butter or margarine (optional)

In a saucepan, combine stock, soy sauce, and shiitake, if using. Trim stem ends from portobellos. Pop off stems, rinse, and chop coarsely. Add to saucepan. Bring to a boil; reduce heat, cover and simmer for 15-20 minutes. Using damp kitchen toweling, brush any dirt from portobello caps. Carefully slice each cap in half (as you would slpit a layer cake, forming 8 mushroom cutlets. In a large nonstick skillet with a heavy bottom, saute mushroom cutlets in oil over medium heat until slightly softened, about 2 minutes per side. Saute 2-3 at a time- don’t crowd the skillet. As cutlets are done, stack them on a plate and set aside. Still over medium heat, add pepper and onion slices to skillet. Saute until slightly softened, stirring contantly, for about 3 minutes. Using a fine mesh strainer, strain hot stock into skillet. Discard solids. Add mushroom cutlets to skillet, cover, and reduce heat to low. Simmer for about 5 minutes, until vegetables are tender and broth is rich and dark. There should be about 1 1/2 cups broth. If not, add water to bring it to that amount. If desired, spread rolls with butter or margarine and toast lightly under a broiler. Using a slotted spoon, remove vegetables from broth and arrange on bottom halves of rolls. Replace tops and cut sandwiches in half. Serve each sandwich with a small bowl of the broth for dipping.