Comments on: Vegetarian French Dip Sandwiches

By: tony

tony — Wed, 12 Feb 2025 18:38:52 +0000

yo I tried them and they were a banger

By: Michele

Michele — Tue, 04 Feb 2025 17:20:28 +0000

Made this last night and it was a big hit with my carnivorous mushroom loving husband. I mostly followed the recipe. I did not have provolone so subbed jarlburg, which is not my favorite but in the blend I did not notice it. I also used mini bella mushooms as we buy them every week at costco. We used a good hard crust baguette for the bread. My only complaint was I weighted out exactly 8oz of mushrroms and it was barely enough for two sandwiches. Next time I will double this and maybe increase the onions. I have forwarded the link for the recipe to two vegetarian friends.

By: Michelle

Michelle — Sun, 02 Feb 2025 21:01:57 +0000

This recipe was just what I needed when a vegetarian friend was visiting. I’ve since made it with some added stew meat, and that was delicious as well!

By: Jessica

Jessica — Sat, 01 Feb 2025 02:11:37 +0000

THE.BEST.RECIPE.EVER. Make exactly as written and enjoy!

By: BBytes Fan

BBytes Fan — Mon, 27 Jan 2025 04:01:22 +0000

Delicious ! I made it with Swiss instead of provolone , still excellent. May toss in some veg roast beef slices next time.

By: Juju

Juju — Thu, 23 Jan 2025 00:57:59 +0000

One of my all time favorite recipes-thank you so much!!

By: Lynn

Lynn — Mon, 13 Jan 2025 17:54:23 +0000

My all time favorite recipes! Fool proof and delicious when followed as written. Even meat eaters love it !! I make it with French fries or roasted potatoes which I also add some if the gravy too. Yum !!

By: Lynn Thorn

Lynn Thorn — Mon, 13 Jan 2025 17:50:03 +0000

One of my favorite recipes. Fool proof if you follow as written. So delicious. Even meat eaters love it !! Try it !!!

By: Jessa Gillaspie

Jessa Gillaspie — Mon, 23 Dec 2024 10:10:03 +0000

This has been a family favorite for years now! Delicious!

By: Ben

Ben — Mon, 23 Dec 2024 00:00:20 +0000

Delicious! Made it a 2nd time today using the cheaper, white mushrooms. They cost about half as much as the portobellos so had to give ’em a try. Not nearly as good but fine if you’ve got to cut costs and want to fill your gullet.

Thanks, Budget Bytes for a great sandy. Also, I made some extra broth, mushrooms and onions and made mushroom barley soup. Set aside cooked onions and ‘shrooms. To the broth, add 2 tablespoons barley per cup of broth, and cook per barley instructions or about 30 minutes for me. I added corn, spinach and other frozen vegetables to the broth as it cooked according to how long each vegetable needed to cook. I added onions and mushrooms to my soup at the end and left them out of my wife’s version. We both loved it.