Vegan French Dip Sandwiches

Scraphouse

2 tablespoons olive oil (divided)

1 onion (medium, sliced into half rings)

2 garlic cloves (minced)

3 portobello mushroom caps (about 20 oz. total, cleaned and sliced into thin strips)

1 cup vegetable broth

1 tablespoon soy sauce

1 tablespoon vegan Worcestershire sauce

½ teaspoon dried thyme

¼ teaspoon liquid smoke (optional, but highly recommended)

¼ teaspoon black pepper

6 inches sandwich rolls (or baguette sections sliced open)

horseradish mustard

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally.

Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.

Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.

Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper.

Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

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