Portabella Mushroom French Dips Recipe

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Directions

In a large stewing pot combine the 7 cups water and the 2
packets of soup mix. Set on high to bring to a boil. Add the Liquid
Aminos, vegan red wine vinegar and 4 cloves of minced garlic. Add the mushrooms slowly and
allow to simmer on medium high, stiring frequently.
In a skillet add one tablespoon margerine, onion rings,
remaining garlic, and dash of sea salt. Bring to temperature at medium-high and
saute until carmely brown. While they are cooking, slice the baguette in
half horizontally, and then vetically on a diagonal to achieve
the sandwhich size you desire.
At this point check the mushrooms in the simmer pot. If
they are soft and pliable reduce heat. If not, continue simmering. Once
mushrooms reach desired consistency, strain them from the broth. (I use a
large tea strainer for this purpose, but use what you have.
Place the mushrooms into the skillet with the onions and let
rest over medium high to lightly brown the mushrooms. While this is
happening spread the remaining margerine over the vegan bread pieces, following
with a rub from the peeled and lightly smashed garlic clove.
When lightly browned, remove the mushroom and onion mixture
from the skillet to a plate or bowl. You then have a choice: You can broil
the vegan bread in the oven or skillet fry it to the desire toastiness. While
this is happening, pour the broth into small bowls and place on
plates. (This will allow the broth to cool to a palatable temperature.)
When the vegan bread is completed, spread as much of the mushroom
mixture over the bottom piece of vegan bread as you can. Immediately place the
top piece on the sandwhich (otherwise it might all fall off!).
A salad would be a great side dish for this entre! (Soup is
likely not a good idea, with the Au Jus and all!)
Serves 2 for a hearty dinner or 4 for a light lunch.