French Dips With Mushrooms Recipes

MUSHROOM FRENCH DIP

Steps:

• step 01 In a large skillet, warm 1 tbsp of oil over medium heat. Add the sliced onion, salt and sugar and reduce the heat to low and cook until caramelized.
• step 02 Add the minced garlic and cook for another minute. Transfer all to a small bowl and set aside.
• step 03 Add the remaining oil to the skillet with the sliced mushrooms and season with salt and pepper. Cook the mushrooms until lightly brown and tender.
• step 04 Add the broth, Tamari, Worcestershire, liquid smoke and seasonings to the pan along with the reserved onion mixture. Bring to a simmer and allow to cook until slightly thickened.
• step 05 Divide the shredded cheese between the buns and broil until golden brown and melted.
• step 06 Strain the mushroom mixture from the liquid (mushroom au jus). Divide the mushroom au jus into two servings.
• step 07 Pile the mushroom mixture onto the buns and serve with the mushroom au jus.
• share + enjoy!

FRENCH DIPS WITH MUSHROOMS

Steps:

• Trim fat from roast.
• If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
• In a large skillet brown meat on all sides in hot oil.
• drain off fat.
• Transfer meat to crockpot.
• Clean mushrooms; remove and discard stems.
• Cut mushrooms into 1/4 inch slices.
• Add to crockpot.
• Pour broth over meat and mushrooms.
• Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
• Remove meat from crockpot; cover and let stand for 10 minutes.
• Meanwhile, using a slotted spoon, remove mushrooms and set aside.
• Thinly slice meat.
• Arrange meat, mushroom slices, and onion slices on toasted buns.
• Pour cooking juices into a measuring cup; skim off fat.
• Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.

MUSHROOM FRENCH DIP

Steps:

• 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.

FRENCH ONION DIP-STUFFED MUSHROOMS

Steps:

• Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
• Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
• Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.

FRENCH-STYLE MUSHROOM STEW

Steps:

• Combine all four mushroom types in a large bowl with onions; toss gently to mix.
• Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
• Season mushroom-onion mixture with salt and pepper.
• Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
• Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
• Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.