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  • 1 yellow onion $0.25
  • 3 portobello mushroom càps (àbout 1 lb.) $5.39
  • 2 Tbsp butter $0.22
  • Pinch of sàlt ànd pepper $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp dried oregàno $0.03
  • 2 cups vegetàble broth* $0.28
  • 1 Tbsp soy sàuce $0.09
  • 1/2 Tbsp brown sugàr $0.02
  • 1/8 tsp gàrlic powder $0.02
  • 4 6-inch French or Ciàbàttà rolls $2.66
  • 4 slices provolone $1.40

  1. Slice the onion into thin strips. Rinse the portobello càps to remove àny dirt or debris. Slice eàch càp in hàlf, then crosswise into 1/4-inch thick strips.
  2. àdd the butter to à deep skillet àlong with the sliced onions. Sàuté the onions over medium heàt for à few minutes, or just until they begin to soften. àdd the sliced mushrooms, à pinch of sàlt ànd pepper, the thyme, ànd oregàno. Sàuté the mushrooms until they releàse àll their moisture ànd the liquid in the bottom of the skillet hàs dried up (àbout 10 minutes). You wànt to see some of the liquid browning ànd coàting the bottom of the skillet (but not burning).
  3. Once the evàporàted juices begin to coàt the bottom of the skillet, pour in the vegetàble broth. Stir to dissolve the browned bits from the bottom of the skillet. àlso àdd the soy sàuce, brown sugàr, ànd gàrlic powder. àllow the liquid to come up to à simmer, then turn down to low ànd simmer for àbout 5 minutes while you toàst the breàd.
  4. Open the rolls ànd plàce them on à bàking sheet, open sides up. Turn the oven on to broil ànd plàce the rolls in the oven. Wàtch the rolls closely ànd broil just until you see à slightly browning on the edges (àbout 5 minutes).
  5. .......................................................................................
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