French Dip with Au jus
Our French Dip is a hot succulent sandwich consisting of tender thin slices of Shitake mushrooms laced with savory strands of sautéed onions and served on a homemade French Banquette with a flavorful sauce made from the pan juices, for dipping.
Prep Time: 10 Completion Time: 25 Serving Size: 2
2 T olive oil, divided
8oz Shitake mushrooms, sliced
1 large onion, sliced
3 garlic cloves, minced
1 cup No Beef broth
1 T soy sauce
1 T Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp liquid smoke
1/4 tsp black pepper
2 small Baguettes
Add a tablespoon of oil to a large skillet and place on medium heat. Add mushrooms and sauté until lightly browned.
Add the rest of the oil to the skillet, add onion and toss until coated with oil. Continue to sauté until onions are translucent. Add garlic and sauté for another 3 minutes.
Add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a bubble, lower heat and simmer for 5 minutes.
Remove from heat, now us a fork to remove the onions and mushrooms and place on Baguettes, then pour the liquid into small bowls for dipping.