Portabella French Dips

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups vegetable stock
• 1 -2 teaspoon braggs liquid aminos or 1 -2 teaspoon liquid amino acid or 1 -2 teaspoon soy sauce
• 1 dried shiitake mushroom, crushed (optional)
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil
• 1 large bell pepper
• 1/2 large yellow onion
• 24 inches baguette
• 2 tablespoons butter (optional) or 2 tablespoons vegan margarine (optional)

Recipe

• 1 you want a nice dark vegetable stock. slice the bell pepper into 8 rings. slice the onion thickly and separate into half rings. the baquette should be 24 inches long, half it lenghtwise and cut into 4 buns.
• 2 combine stock, braggs, and shiitake in pan. trim the portobello stems ends and then remove stems, rinse, and chop coarsely. add to braggs mix. bring to a boil then simmer for 15 to 20 minutes after you reduce the heat.
• 3 brush any dirt from portobello caps then slice each cap in half (as you would split a layer cake), forming 8 mushroom cutlets. note this is not going to be easy so be careful.
• 4 in a large heavy non stick sillet, sauté mushroom cutlets in oil over medium heat until slightly softened, about 2 minutes per side. so 2 at a time so you don't crowd them. then set aside.
• 5 after you are done keep the heat on and add pepper and onion slices to skillet. sauté until slightly softened, stirring constantly, for about 3 minutes.
• 6 strain hot stock using a fine mesh into skillet. toss what remains in strainer and add mushrooms cutlets to skillet, cover, and reduce heat to low. simmer for about 5 minutes, until vegetables are tender and broth is rich and dark. you want 1 1/2 cups broth. add water if needed. i add a bit of stock to that water but your choice.
• 7 spread rolls with butter if using and toast them lightly under broiler. i also simply grill the sandwich side like the do in restaurants. to do that simply heat a cast iron skillet or grill and place the rolls face down on it. check. when it toasts remove.
• 8 using a slotted spoon, remove vegetables from broth and arrange on bottom halves of rolls. replace tops and cut sandwiches in half.
• 9 serve each sandwich with a small bowl of the broth for dipping.