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Mushroom French Dip
Ingredients
- 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 (or any mushrooms)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1 ½ cups reduced-sodium vegetable broth or mushroom broth
- ¼ cup dry sherry, Pinot Grigio, Sauvignon Blanc, or diluted apple cider vinegar (50% water)
- 4 small whole-wheat hoagie rolls, halved lengthwise
- 4 slices provolone or Jarlsberg cheese
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