Vegan French Dip Sandwiches

6 tbsp Extra Virgin Olive Oil
3 medium Yellow Onions
6 cloves Garlic
9 Portabella Mushroom Caps
3 cups Vegetable Broth
3 tbsp Tamari Soy Sauce
1.5 Tbsp Vegan Worcestershire Sauce
1.5 tsp Thyme, ground
.75 tsp Liquid Smoke
.75 tsp Pepper, black
6 Gluten Free Sandwich Rolls
6 tsp Spicy Brown Mustard

Coat the bottom of a large skillet with 3 tablespoon olive oil and place over medium-low heat. Add onion and cook until caramelized, flipping occasionally. Add garlic and cook about 2 minutes more. Remove onions and garlic from the pan and place aside.
Coat skillet with another 3 tablespoons of oil and raise heat to medium. Add portabella mushrooms, cut into strips. Avoid overcrowding the skillet. Cook until lightly browned on both sides.
Return onions and garlic to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Slather the insides of the rolls with the spicy mustard, approximately 1 tsp per roll. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBATES0911.