PORTABELLA FRENCH DIP
This sandwich is scrumptious and will be great for game days! It is sure to satisfy even the pickiest of folks and is easy to prepare. My hubby and my staff loved it!
The recipe can be found at Chuck Underwood’s “Brand New Vegan” blog. His recipes are already whole food, plant-based with no added oil so are complaint.
Various reasons why some recipes suggest removing the mushroom gills includes:
With the larger mushrooms, the gills are looser and pieces of their growing medium/dirt can become lodged in them.
They apparently can add a stronger flavor that some people don't like.
They can darken food.
When stuffing mushrooms it gives you more space for the stuffing.
Here is a 3 minute video featuring Dr. Joel Fuhrman about the benefits of mushrooms, especially how they help fight cancer: The Incredible Health Benefits Of Mushrooms!
PORTABELLA FRENCH DIP
Ingredients
1 large sweet onion, sliced
2 medium green bell peppers, sliced into strips
1/2 teaspoons salt, or to taste
2 teaspoon chopped garlic
16 oz Portabella Mushroom Caps (4 large), sliced into 1/4 inch thick (I removed the gills before slicing. Next time will use 5 caps.)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
freshly ground black pepper to taste
Au Jus:
2 Tablespoons reduce sodium tamari or soy sauce
1 Tablespoon vegan Worcestershire sauce
3/4 cup reduced sodium vegetable broth (I used vegetable stock that was not reduced sodium)
2 teaspoon molasses
1/4 teaspoon Liquid Smoke
Instructions
Add onions and peppers to a large non-stick skillet. Sprinkle with salt. Dry saute over medium heat, stirring frequently, adding a splash of water when want to stick. Cook until the onions begin to caramelize.
Add garlic and stir to combine. Continue cooking for 1-2 minutes, adding a splash of water if wants to stick. Remove to a separate bowl until later.
Add mushrooms to skillet and dry saute until they begin to shrink in size and release their liquid. Add a splash of water if needed to keep them from sticking.
Add thyme and oregano to the mushrooms and mix well.
While the mushrooms are cooking, whisk together the Au Jus ingredients in a small bowl.
When the liquid from the mushroom has almost evaporated, slowly pour in the Au Jus. Simmer the mushrooms in Au Jus over low heat until heated through. Stir in the mixture of onion/peppers/garlic.
Season with salt and pepper to taste. Heat until bubbly. Carefully spoon out the mixture into one bowl and strain the Au Jus into another bowl to be used for dipping. (I saw no need to strain the Au Jus)
Assemble sandwiches on the bread of your choice and divide the Au Jus into small bowls for dipping.
