Oyster Mushroom French Dip
Roasted oyster mushrooms and charred onions stuffed in a toasted hoagie roll, garnished with cilantro and onion. Served with a side of Vegetable Birria Broth for dipping.
Ingreadient
| 1 each | Bun, hoagie roll, hinged, toasted |
| 8 oz. | Mushrooms, oyster, roasted, hot |
| 2 oz. | Onions, charred, hot |
| 6 oz. | Vegetable Birria Broth |
| 1 Tbsp | Cilantro, chopped (sauce cup garnish) |
| 2 tsp | Onions, white, minced, (sauce cup garnish) |
Direction
- Place toasted hot hoagie roll on the cutting board.
- Load the bun with the hot mushrooms and charred onions.
- Place the loaded hoagie roll onto the service plate.
- Add a cup of hot broth next to the sandwich.
- Sprinkle the cup with onions and cilantro for a fresh punch of flavor.
- Serve immediately.
