French Dip Mushroom Sandwiches with Onion Gravy
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Ingredients
- 8 large portobello mushrooms
- 2 onion, sliced
- 500 ml vegetable stock
- 1 tbsp vegetarian worcestershire sauce
- 1 crusty sourdough loaf
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 15.5 g
- Carbohydrate
- 70.5 g
- of which sugars
- 9.5 g
- Fat
- 9.6 g
- of which saturates
- 1.5 g
- Fibre
- 7 g
- Salt
- 2.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onions over a low heat for 15 minutes until soft and golden.
- 2
Add the vegetable stock and vegetarian worcestershire sauce and simmer for 10 minutes.
- 3
Slice the mushrooms and add to the pan, cooking for 6-7 minutes until tender.
- 4
Split and lightly toast the sourdough loaf, then fill with the mushrooms and onions.
- 5
Serve with small bowls of the hot gravy for dipping.
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