Mushroom Dip Sandwiches
4 portions
20mA vegetarian alternative to the classic French dip sandwich. You won't miss the beef.
What you will need
1 lb Crimini Mushrooms
4 Hoagie Rolls
4 cups Water
2 Tbsp Vegetarian Bouillon
8 slices Provolone
(Nutritional facts 14 calories, 0.42 g fat, 2 g carbohydrates, 1.18 g protein, 1 mg cholesterol, 500 mg sodium)How to cook
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Split the hoagie rolls lengthwise, leaving one side of the crust connected.
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Remove the stems of the mushrooms. Slice them into quarters. Organizing the mushrooms into a grid with the gills facing up can make slicing them easier.
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Bring the water to a simmer in a large saute pan over high heat.
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Stir in the bouillon. As the water heats up, the bouillon should dissolve easily.
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Toss in the quartered mushrooms.
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Simmer for about 10 minutes, just long enough to cook the quartered mushrooms through.
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Toast the open face of the hoagie rolls. It's a little tricky to toast buns like this. I put mine under the broiler for about 3-4 minutes and they turned out great. You could also place them over the openings in a toaster.
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Tuck a couple of slices of cheese in the toasted hoagie.
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Scoop some of the quartered mushrooms over the cheese.
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Serve with a side of the broth that the mushrooms were cooked in.
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