French Dips

Laura has made these twice now, and we've decided they're definitely a favorite.

French Dip Sub

Ingredients

about 2 tbsp. olive oil, divided
1 medium onion, 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 tbsp. soy sauce
1 tbsp. vegan Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. liquid smoke (optional, but highly recommended)
1/4 tsp. black pepper

For Serving

2-6 inch sandwich rolls or baguette sections, sliced open
horseradish mustard
Instructions

Directions

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.