Meet the meatliest French dip sandwich – but hold the beef
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Why does it work
- The cooking of the mushrooms in stages and not overcrowded overcrowding of the pan ensures that they tan and develop a rich taste.
- Tomato paste thickens the sauce and creates a velvety texture.
- The partially roasted roles before taking them with the mushroom mixture prevents them from becoming too moist.
For many of my formative years, my family suffered from my father’s vegetarian phases. Before you judge me too hard because you have criticized my father’s attempts to cook, in the 80s and 90s, as vegetable diets in the USA, they were not as widespread as it is today. My father’s culinary skills were also … limited. The meals were usually a sad mix of boiled brown rice, muddy steamed vegetables and a few scattered cashew nuts. But while these dinner did not win me at the time, they planted a seed. Years later, after a few flirting with vegetarianism, I saw vegetables not only as sides, but as the heart of a meal.
That’s why I love this vegetarian French dip sandwich. It doesn’t try to imitate that Original La ClassicWith its thinly cut beef and rich jus. Instead, it is his own thing – a deeply hearty, satisfactory sandwich that happens to be meatless. Mushroom lovers and flexitarian omnivore will go into them alike.
Serious eating/ qi -ai
How to build deeply hearty taste without meat
The success of this sandwich begins with the right mushrooms – a combination of mushrooms gives the sandwich complexity both in taste and in terms of texture. Featural, cut portobless are fried in a hot pan until they are browned deeply. Then layer in a variety of aromatic mushrooms – Cremini, Oyster, Shiitake, trumpet, even beech when you have them. The key is to work in small batches so that the mushrooms are more than steam. Overfilling = moist mushrooms, and nobody wants that. The right browning builds taste and gives the mushrooms a juicy, tough evening.
In order to improve the depth of the taste and to beat Umami even more, I add rehydrated dried mushroom mushrooms. Soak them in hot water until they are soft, then chop and set aside. Do not throw this ineffective liquid – it is liquid gold and becomes the backbone of your jus.
A rich vegetarian jus who captures the original
From here it is about building layers of taste for the sauce. After the mushrooms are browned, aromatics such as onions, garlic and fresh thyme are added to the pan. A spoonful of tomato paste adds even more Umami and adds the sauce. Then everything revolves around the fleet: I prefer dry wormwood for its Herby, slightly citrusian edge, but dry white wine works just as well. Stir the reserved Porcini turning fluid (this contains a lot of taste) and your favorite vegetable or mushroom broth, stir in and simmer until the sauce wraps slightly.
What you have in the end is an intensely hearty, velvety jus – perfect for the darking. It is rich without being difficult and storming almost fleshy flavors with earthy herby.
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Tips to assemble the perfect sandwich
The assembly for this sandwich is very similar to a traditional French DIP: Use good quality of French or Hoagie buns and roast them easily before filling. Then stack the mushroom mixture with a pliers or a slit spoon (you want the filling, not the liquid here). Top with slices of sharp age provolone or Swiss cheese, then fry until the cheese melted and bubbles. Serve the remaining jus in small shells on the side and you have a sandwich that requires the cozy, dip-yourself pleasure of the classic-no-no beef.
I wish that this sandwich had been on the table in these early vegetarian years. It is hearty, cheesy and satisfactory, with rich taste and a lot of structural contrast. And although it is meatless, it doesn’t feel like something is missing. If you have dreamed of a French dip, but want to keep it vegetarian – or only want a mushroom version from time to time – deliver this.
Meet the meatliest French dip sandwich – but hold the beef
Cooking mode
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3/4 cup ((180 ML))) hot water
1/2 ounce ((14 G) Dried porpus mushrooms
3 tablespoon ((45 ML))) olive oildivided
2 large Portobello mushrooms (to 3 Ounce; 85 G each), stems and gills removed, cut into 1/4 inch thick slices
6 Ounce ((170 G))) Mixed mushrooms such as oyster, shiitake and/or cream, roughly hacked
1 medium Yellow onion ((8 Ounce; 226 G), Dice (1 cup Ducked)
2 Carnate Garlicchopped
2 teaspoon chopped Fresh thyme Leaves
1 tablespoon ((15 ML))) Tomato
1/4 cup ((60 ML))) dry vermouth Or dry white wine
2 Cup ((480 ML) homemade or bought in the warehouse Low sodium Vegetables Or mushroom broth
3/4 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
1/4 teaspoon fresh ground black pepper
2 (7 to 8 inches long) Bought or homemade French rolls or homemade in the store or Hoagie/Sub roll (approx. 6-entries each), divided lengthways, but attached to 1 page on the left to create a hinge
4 thin slices Old provolone or Swiss cheese (to 2 Ounce; 56 G Total weight)
Add hot water and dried stone sports in a medium -sized bowl and put aside until the mushrooms are soft, about 10 minutes. Remove mushrooms with your hands excess liquid back into the bowl, transfer the cutting board and chop it roughly. Put aside and reserve a inauguration fluid.
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In a large stainless steel or cast iron pan, heat 2 tablespoons of oil over medium to high heat to shimmering. Add cut portobless in a layer and cook them undisturbed until you are slightly golden brown on the ground. Stir and cook on until they are browned for 3 to 4 minutes everywhere.
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Use a wooden spoon to push mushrooms to the scope of the pan and add the remaining 1 tablespoon of oil into the center of the pan. Add half of the mixed mushrooms to oil and cook, undisturbed until you are slightly browned on the floor, about 1 minute. Stir and cook on until they are slightly browned everywhere, 2 to 3 minutes. Slide the tanned mushroom mixture to the pan again and repeat it with oil and remaining mushrooms.
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Stir all mushrooms together, then add onions, garlic and thyme and let it cook with occasional stirring until the onions become soft for about 2 minutes. Add and stir the tomato paste to combine. Then cook until the tomato paste is slightly caramelized, about 1 minute, which reduces the heat if necessary to avoid the sink.
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Pour in wormwood and soak a reserved mushroom fluid. Cooking up to slightly reduced, about 1 minute. Pour in vegetable or mushroom broth and add reserved mushroom mushrooms. Sprinkle with salt and pepper and reduce the heat to let a low simmer. Cooking until the sauce is slightly thickened and reduced, about 10 minutes.
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Add the oven rod into the upper middle position and heat the oven broiler on Hochheiz. Open rollers and cut flat on a baking sheet. Fry until slightly roasted, about 30 seconds.
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Building sandwiches: Use the pliers or a slotted spoon to divide the mushroom mixture evenly on the bottom of the roles (reserve the sauce). Top with cheese. Fry until the cheese bubbling and is slightly browned, 1 to 2 minutes. Close sandwiches with upper roller halves. Transfer the remaining mushroom into individual sauce bowls and serve on the side.
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Special equipment
Large stainless steel or cast iron pan, cut-in baking sheet, slotted spoons or pliers
Notes
If you want to double this recipe, cook the mushrooms in two phases and take them to a mixed bowl to avoid overfilling the pan.
Make-based and storage
The filling and the jus can probably be recorded and cooled in separate airtight containers for up to 4 days. They can be heated together in a large pan on the stove until they are heated through.
