Gourmet Mushroom French Dip

(Vegetarian)

with Sauteed Poblanos, Onions and Gruyere

Creating a gourmet vegetarian version of the classic French Dip sandwich becomes even more exciting with the addition of sautéed poblano peppers, bringing a subtle heat and depth to the rich flavors of the mushrooms. In this recipe, a medley of gourmet mushrooms such as shiitake, portobello, and oyster, combined with the smoky sweetness of poblano peppers, makes for a delectably hearty filling. Served with a savory au jus for dipping, this sandwich is a testament to how vegetarian dishes can be just as indulgent and satisfying as their meat counterparts. Here's how to make it:

INGREDIENTS

  • For the Mushroom and Poblano Filling:

    • 1 pound mixed gourmet mushrooms (shiitake, portobello, oyster), cleaned and thinly sliced

    • 2 poblano peppers, seeded and thinly sliced

    • 2 tablespoons olive oil

    • 1 large onion, thinly sliced

    • 2 cloves garlic, minced

    • 1 teaspoon fresh thyme, chopped

    • Salt and pepper to taste

  • For the Au Jus:

    • 2 tablespoons olive oil

    • 1 small onion, chopped

    • 2 cloves garlic, minced

    • 1 teaspoon fresh thyme

    • 2 cups vegetable broth

    • 1 tablespoon soy sauce

    • 1 teaspoon Worcestershire sauce (choose vegetarian)

    • Salt and pepper to taste

  • Additional Ingredients:

    • 4 French rolls or baguettes, sliced and lightly toasted

    • 1 cup grated Gruyère cheese (optional)

    • Fresh thyme for garnish

INSTRUCTIONS

Preparing the Mushroom and Poblano Filling

Heat the Oil: In a large skillet, heat the olive oil over medium heat.

Sauté Peppers: Add the sliced poblano peppers to the skillet. Sauté until they start to soften and char slightly, about 3-5 minutes.

Cook the Mushrooms: Add the sliced mushrooms to the skillet with the poblanos. Cook for 5-7 minutes, or until the mushrooms begin to brown and release their moisture.

Add Aromatics: Incorporate the sliced onion, minced garlic, and chopped thyme. Season with salt and pepper. Cook until the onions are soft and caramelized, about 10-15 minutes. Remove from heat.

Make the Au Jus

Sauté Onion and Garlic: In a saucepan, heat the olive oil over medium. Cook the chopped onion until translucent, then add garlic and thyme, cooking until fragrant.

Simmer: Pour in the vegetable broth, soy sauce, and Worcestershire sauce. Bring to a simmer and let cook for 15 minutes to blend the flavors. Season with salt and pepper to taste. Strain into a serving container.

Assemble the Sandwiches

Broil (Optional): If using cheese, preheat the broiler.

Build the Sandwiches: Divide the mushroom and poblano mixture among the toasted French rolls. Sprinkle with Gruyère cheese if desired.

Melt the Cheese: Broil the open-faced sandwiches for 2-3 minutes, or until the cheese is bubbly and golden. Watch carefully to avoid burning.

Final Touches: Top with the remaining halves of the rolls. Serve the sandwiches immediately, accompanied by the warm au jus for dipping.

Garnish with fresh thyme sprigs and enjoy your elevated gourmet mushroom and poblano French Dip sandwich.

This dish is perfect as the centerpiece of a cozy meal, offering a satisfying blend of flavors that will delight both vegetarians and meat-lovers alike.

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