-Yellow Onion -Portobello Mushroom Caps -Butter -Salt -Pepper -Dried Thyme
-Dried Oregano -Vegetable Broth -Soy Sauce -Brown Sugar -Garlic Powder -French Rolls -Provolone
Slice yellow onion into thin strips. Wash and slice portobello caps.I like to slice them in half, then crosswise into strips so that the strips aren’t super long.
Add the onions and butter to a deep skillet. Sauté the onions over medium heat just until they begin to soften (about 3 minutes).
Then add the sliced mushrooms, salt, pepper, dried oregano, and dried thyme. Sauté the mushrooms and onions until the mushrooms release all their moisture and the liquid in the bottom of the skillet evaporates.
Add vegetable broth to the skillet and stir to dissolve the browned bits off the bottom. Then add soy sauce, brown sugar, and garlic powder.
Let the au jus come up to a simmer, then turn it down to low and let it simmer for 5-10 minutes while you toast the bread.
Place opened French or hoagie rolls on a baking sheet, open side up. Turn the oven on to broil and toast the bread under the broiler just until you start to see a little browning on the edges.
Use tongs or a slotted spoon to pick the mushrooms and onions up out of the au jus, then pile them onto the toasted rolls.
Add a slice of provolone to each.
Then return the sandwiches to the broiler to melt the cheese. The open bread will continue to brown.
Finally, close up the sandwiches and serve while hot! But don’t forget to ladle that yummy au jus into little bowls for dipping.