Portabella French Dip

1. About an hour or two before serving mix together the mushrooms, French onion soup, Worcestershire sauce, sherry, salt, pepper and garlic powder in a sealable container and put them in the refrigerator to marinate.

2. When you’re ready to cook, dump the mushrooms and all of the marinade into a large saucepan over medium-high heat and simmer for 5-7 minutes. While that cooks, make the onions in another skillet over medium-high heat. Melt the butter in that skillet then add the onions. Saute the onions over medium-high heat in the butter until they begin to caramelize or turn brown. Then spoon the mushrooms out of the marinade liquid and add them into the pan of onions. Warning: it will sizzle so make sure to stand back when you do this! Turn the fire out under the marinade and reserve it for your au jus dipping sauce.

3. Cook the onions and mushrooms together for a few more minutes (2-3 minutes), stirring occasionally. Then remove the pan from heat.

4. Preheat the broiler in your oven. Put your rolls onto a baking sheet and cut them in half lengthwise. Butter the inside of the top of your rolls and spoon some of the au jus/marinade onto the bottom half of the rolls. Add the onions and mushrooms to the bottom, top with provolone cheese and toast them open-faced until the cheese is melted and bun is light brown.

5. Serve with the side of au jus for dipping and enjoy!