If you haven’t noticed, I’ve been MIA. For months! My life got a bit busy and I finally moved to Texas! I’ve been living in Texas for about three weeks now, and so far I am loving it here.
I’d be lying though if I wasn’t just a tiny bit homesick for Minnesota. I’m missing my in-laws and the regular restaurants we used to go to. There’s a malt shop in particular that I really enjoyed and all their food was so good. Specifically, their French dip, which was the inspiration for today’s recipe!
French dip is essentially a roast beef sandwich that is served with the jus (juice) that the beef is cooked in. The dip is like a salty, savory broth served warm and it’s as comforting as one big hug. There are a lot of variations for this dish, mainly being the flavors added to the jus. For my version, I’ve decided to make a mushroom French dip to keep it lighter and as for the jus, I’ve used Worcestershire sauce and sherry to give it deep flavor. To serve, I toasted the bread and spread on dijon mustard, but another condiment that’s popular with this sandwich is horseradish sauce.
Mushroom French Dip
- large skillet
- 2 tbsp butter
- 1 medium onion, sliced thinly (white or yellow)
- 4 portobello mushroom caps, cleaned and sliced about ¼-inch thick pieces
- 1+½ cups vegetable broth
- ⅓ cup sherry or white wine (dry)
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 2 tbsp Worcestershire sauce
- 1 French baguette, sliced in quarters and toasted
- salt and pepper to taste
- horseradish sauce
- dijon mustard
- sliced cheese of choice
- Add butter to a large skillet and heat over medium.
- Add the sliced onions and saute until the onions are golden, stirring often.
- Add the sliced mushrooms and a pinch of salt and pepper and saute until cooked and tender.
- Add the broth, sherry, herbs and Worcestershire sauce. Stir together and bring to a low boil. Simmer for 5 minutes.
- Taste the jus (juice) and add salt and pepper to adjust the taste.
- Use tongs to serve on toasted bread and ladle out the jus into a dip bowl.
- Melt cheese on top if desired and serve with horseradish sauce and dijon mustard (optional).