Portobello French Dip Sandwiches
Jul 10, 2024
Portobello French Dip Sandwiches
Makes: 4 Sandwiches
Prep Time: 15 minutes
Cook Time: 30 minutes
FODMAP Rating: High
Ingredients
4 portobello mushroom caps, sliced into thin strips
1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
½ teaspoon liquid smoke (any flavor but we like natural hickory)
1 large onion, thinly sliced
¼ cup white wine vinegar (or sub white vinegar)
1 tablespoon Worcestershire sauce (or sub soy sauce)
1 tablespoon soy sauce (or tamari/coconut aminos)
2 cups vegetable broth
salt, pepper, and a pinch of sugar to taste
wheat baguette or gluten-free alternative, cut into 4 sections
Instructions
1.Preheat the oven to 450 degrees. Toss mushroom slices with water and steak seasoning. Roast for 20-30 minutes.
2.Meanwhile, add onions and water in a large skillet over medium heat, saute until softened, add water to prevent from burning when needed, then turn the heat down to caramelize the onions until they are golden brown. (This step is important, make sure to keep adding water so it doesn't burn. The golden brown is key to make the au jus sauce)
3.Add the white wine vinegar and liquid smoke to the onions in the pan. Let it sizzle out. Add the worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus sauce to taste with salt/pepper/sugar. (This is what you will be dipping the sandwiches in.)
4.Toast the bread if you want. Pile mushrooms on the bread.
5.Top the sandwiches with caramelized onions. Serve with the au jus for dipping!
FODMAP swap: Limit onions to <4 tsp and less than ½ mushroom cap per serving
Gluten-Free: swap out soy sauce for tamari and an alternative bread
*Don’t forget to preload on veggies before you eat!
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