Food Storage & Other Adventures in Motherhood

Vegan French Dip Sandwiches

by heather

This recipe has been an evolving experiment that started with a funeral or three. My husband’s grandmother, affectionately known as ‘Super Grandma’ passed away, two weeks after ‘Super Grandpa’ had died. Awhile later my mother-in-law’s only brother who had been living there also passed away. After the last funeral we went to the house and began going through their belongings. In a cupboard someone found an ancient bottle of Burgundy. Super Grandma loved to golf and would often win fancy bottles of wine. We, being the semi-apostate (I suppose Liberal Mormon might be a better description) children who like to do a lot cooking, inherited this bottle of wine. Now to find something to do with it. Most Burgundy recipes call for some form of meat. :/ But I did find a recipe for Burgundy Mushrooms on Pioneer Woman Cooks, that she claimed were life-changing. And oh, my, they were. (Although her’s involves watching a pot in front of a stove for 9 hours. That seems silly when I have a crock pot that can do that kind of work for me.) The broth that they are stewed in, tastes very similar to the broth for french dip sandwiches, so we sliced the mushrooms up, toasted sourdough with mozzarella and discovered that you really can be vegetarian and not feel deprived. (Now two Utahns from very conservative Mormon families felt very strongly compelled to cross the insidious threshold of the liquor store.)

There’s one problem with this. That broth isn’t vegetarian. It calls for butter, chicken bullion and beef bullion. I didn’t feel guilty using the bullion, because I already had it in my pantry from my pre-vegetarian days and I didn’t see a sense in letting it go to waste. However, we really are trying to eat healthier and go vegan when we can, so I decided it was time to really experiment with our new family favorite. It is still awesome without the butter and bullion and when I make it, I think ‘Here’s to you Super Grandma’

Vegan French Dip Mushroom Sandwiches
1 caramelized onion
1 loaf crusty bread (sourdough, artisan, french, whatever)
4 pounds button mushrooms, thoroughly rinsed (small ones work best)
1 quart burgundy wine
2 cups water
1/2 cup olive oil
5& 1/2 teaspoons Worcestershire Sauce
1 teaspoon freshly ground black pepper
1 teaspoon dill seed
5 cloves minced garlic
2 teaspoons salt
4 teaspoons Kirkland’s organic no-salt seasoning

1. Mix last nine ingredients in a crock pot. 2. Add mushrooms. Cook on low for nine-ten hours. (The first several hours, your kitchen will have that funky alcohol smell, but I promise it is worth it. And by the time they are ready the alcohol will be cooked out of the broth and the smell will be replaced with awesomeness.) 3. Assemble sandwiches with caramelized onion pieces, sliced mushrooms and crusty bread. Enjoy :) (Sliced and melted mozzarella is a delicious and non-healthy addition. Not necessary, but if you feel like you need it, go ahead.)


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