2 Servings 35 min Cook
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
3 Mushroom, whole Mushrooms
1 Cup Organic Vegetable Stock
1 Tbsp Soy Sauce
1/2 Tbsp Vinegar
1/2 Tsp, leaves Thyme
1/4 Tsp Pepper
2 Roll French Rolls
4 Tsp Horseradish Mustard
Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat.
Slice onion, add to pan, and toss a few times to coat with oil.
Allow to cook until caramelized, about 20 minutes, flipping occasionally.
Add garlic and cook about 2 minutes more.
Transfer onions and garlic to a plate.
Coat skillet with another tablespoon of oil and raise heat to medium.
Remove stems from mushrooms and cut caps into strips.
Add mushroom strips to pan.
Avoid overcrowding the skillet.
A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed.
Cook until lightly browned, about 5 minutes.
Flip and cook 5 minutes more on opposite sides.
Return onions to skillet and add broth, soy sauce, vinegar, thyme, and pepper.
Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Spread the insides of rolls with horseradish mustard.
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.
