Mushroom french dip sandwiches recipe

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Our impressive makeover shaves off calories, sat fat, and sodium and will satisfy even the most devoted meat lover.

  • Yield: 4 Servings
  • Total Time: 1 Hour 15 Minutes

Ingredients

  • 2 tsp unsalted butter
  • 2½ Tbsp olive oil, divided
  • 2 large yellow onions, vertically sliced
  • ¼ tsp kosher salt
  • 1¼ lb portobello mushroom caps, gills removed, sliced into strips
  • ¾ cup lower-sodium vegetable broth
  • ⅓ cup dry sherry
  • 1 Tbsp vegetarian or vegan Worcestershire sauce
  • 2 tsp chopped fresh thyme
  • 1 tsp lower-sodium soy sauce
  • ¼ tsp black pepper
  • 2 Tbsp Dijon mustard
  • ½ tsp prepared horseradish
  • 4 (2-oz) whole-wheat hoagie rolls, split
  • 4 very thin Swiss cheese slices (such as Sargento Ultra Thin)
How to Make It
  1. Heat butter and 1½ teaspoons oil in a large skillet over medium. Add onions; cook, stirring occasionally, 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until golden, about 30 minutes. Stir in salt; cook 5 minutes.
  2. Heat 1 tablespoon oil in a separate large skillet over medium-high. Arrange half of mushrooms in skillet in a single layer and cook, undisturbed, until golden brown, about 3 minutes. Stir and cook, stirring often, until golden brown all over, about 5 minutes. Transfer mushrooms to a bowl. Repeat process with remaining 1 tablespoon oil and remaining mushrooms.
  3. Return cooked mushrooms to pan. Add broth, sherry, Worcestershire, thyme, soy sauce, and pepper. Bring mixture to a boil. Reduce to a simmer; cook 5 minutes. Using tongs, remove mushrooms to a bowl. Divide the jus evenly among 4 ramekins.
  4. Stir together mustard and horseradish in a bowl. Spread on top halves of rolls.
  5. Preheat broiler to high. Arrange ¾ cup mushrooms on bottom half of each roll. Top each with ¼ cup onions. Tear each cheese slice in half; place two halves on each sandwich. Place sandwiches on a baking sheet; cover with top halves of rolls. Broil until cheese melts, 1 to 2 minutes. Serve with jus for dipping.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
365 kcal
Calories from Fat:
144 kcal
% Daily Value*
Total Fat
16 g
46%
Saturated Fat
4 g
20%
Unsaturated Fat
10 g
Trans Fat
0.0 g
Sodium
742 mg
12%
carbohydrates
43 g
33%
Dietary Fiber
7 g
18%
Sugars
8 g
9%
Protein
13 g
26%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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