Portabella Mushroom "French Dip" Sandwich

French dip style sandwich using portabella mushrooms and red onions in place of roast beef, and an onion soup "au jus".

• 3 large portabella mushroom caps slices thinly
• 1 box Lipton's Onion Soup mix (2 packets)
• 7 cups water
• 1/2 cup Bragg's Liquid Aminos (or soy sauce/tamari)
• ¼ cup red wine vinegar
• 6 cloves garlic (peeled, crushed or minced)
• 1 medium red onion sliced into thin rings
• 4 tablespoon vegan margarine or butter
• 2 tablespoon olive oil
• 1 baguette (any kind is okay, but best with seeded sourdough)

In a large pot combine the water and the soup mix. Bring to a boil. Add the Braggs/soy sauce, red wine vinegar and 4 cloves of garlic. Add the mushrooms slowly and allow to simmer on medium high, stirring frequently.

In a large skillet add one tablespoon margarine/butter, onion slices, remaining garlic, and a dash of salt. Bring to temperature at medium-high and saute until caramel brown in color. Slice the baguette in half horizontally, and then vertically on a diagonal to achieve the sandwich size you desire.

Once mushrooms are fully cooked (they should be soft and pliable), strain them from the broth. Place the mushrooms into the skillet with the onions and lightly brown over medium high heat . Spread the remaining margarine/butter over the bread pieces, following with a rub from the remaining garlic clove.

Once lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. Broil the bread in the oven or skillet fry it to toast, then put the onion/mushroom mixture on top to form sandwiches. Pour the broth into small bowls and place on plates for dipping.

Originally found on Vegweb.com

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