Portobello Mushroom Dip

Photo by Ian McCausland

1 yellow onion, sliced lengthwise
2 cups mixed bell peppers, sliced (red, green, yellow)
2 tsp garlic, minced
2 tbsp extra virgin olive oil
4 large Portobello mushroom caps
1 tbsp Italian seasoning
2 sprigs fresh thyme
1 tbsp Italian parsley
Salt & pepper
Hoagie buns or baguettes

Au Jus
1-3/4 cup veggie or vegan “beef” broth
2 tbsp soy sauce (low sodium)
1 tbsp vegan Worcestershire sauce
2 tsp molasses
¼ tsp liquid smoke
1 tbsp corn starch

Slice the peppers and onions lengthwise. To prepare your mushrooms, remove the stem and use a spoon to scrape out the gills, so the underside of the mushroom is clean. Slice into ¼-inch thick slices (they will shrink a bit).

Heat olive oil in a skillet on medium. Sauté onions and peppers for about 5 minutes. If they begin to stick, add a little water to the skillet. Add the mushrooms and continue to sauté. If the mushrooms suck up all the moisture, feel free to add a little more oil or water. Once they release their liquid, add the Italian seasoning and garlic and sauté for a couple more minutes, taking care not to burn the garlic.

While the veg is cooking, whisk together the au jus ingredients. When the water from the mushrooms has evaporated, add the au jus to the skillet. Throw in your springs of thyme. Heat to a simmer and allow the sauce to thicken. Season with salt and pepper.

Slice down through the top of the bun or baguette—but not all the way through! Toast your buns or leave them soft. Discard the thyme sprigs. Use tongs to place the pepper and mushroom mixture on the bun, then smother in the au jus. Sprinkle with chopped parsley and serve.

PAIR WITH Trentham Estate Winery River Retreat Shiraz South Australia