Mushroom French Dip

4 servings


30 minutes

total time


3 tablespoons extra-virgin olive oil, divided

1 medium onion, thinly sliced

2 cloves garlic, thinly sliced

4 large portobello mushroom caps, gills removed, cut into 1/4-inch-thick slices

12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme

1 ½ cups reduced-sodium vegetable broth or mushroom broth

¼ cup dry sherry

4 small whole-wheat hoagie rolls, halved lengthwise

4 slices provolone cheese


Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.

Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.

Position a rack in upper third of oven; preheat broiler to high.

Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.

Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.


Serving Size



402 kcal

Total Fat

20 g

Saturated Fat

6 g

Unsaturated Fat

0 g

Trans Fat



15 mg


649 mg

Total Carbohydrate

43 g

Dietary Fiber

8 g

Total Sugars

10 g


16 g

4 servings


30 minutes

total time
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