Mushroom French Dip 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!

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

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.

WILD MUSHROOM DIP

Steps:

• In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
• In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
• *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.

SOUR CREAM MUSHROOM DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
• Bake in the preheated oven until the cheese has melted, about 20 minutes.

HOT MUSHROOM DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.