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Roasted Portobello and Eggplant French Dip
Tender grilled portobello mushrooms and eggplant seasoned with Herbie's Garlic Steak Seasoning. - You don't need the steak, just the wonderful veggies and seasoning and a bottle of Elate Grange Cuvee to enjoy.
Portobello Mushrooms, de-stemmed and brushed clean
Slice the Portobello mushrooms into 1/2 inch slices and dice the eggplants into 1/2 inch cubes.
Coat the Portobello mushrooms, and eggplant with 2 tablespoons of olive oil. Then season them with Herbie's Garlic Steak Seasoning.
Arrange the veggies on a cookie sheet, spread out enough so they are not touching.
Place the veggies in the oven and bake at 425 degrees for 10-15min. or until they start to give off most of their moisture and the eggplant begins to take on some color.
Once the Veggies are done, take them out of the oven as set aside.
For the Au Jus:
Heat the olive oil in a medium sauce pot over med high heat. Once the oil begins to shimmer add the onion, carrots, and celery. Cook for about 2 min. Then add the red wine and cook until almost all of it has evaporated. Add the Herbie's Garlic Flakes, cook for another minute then add the vegetable stock. Bring the stock up to a boil and cook until the liquid has reduced by at least 1/3. Strain the liquid and pour back into the same sauce pot. Keep au jus heated over low heat until ready to serve.
To assemble the sandwich: With a pair of tongs add the mushrooms and eggplant to the pot warming the au jus. Slice the French sandwich rolls horizontally. Remove the veggies from the warm au jus and lay direction onto the french bread roll. Pour the remaining au jus into 4 individual ramekins or small bowls. Stack each roll with mushrooms and eggplant and serve immediately with au jus for dipping and enjoy with a glass of Williamson Wines Grange Cuvee.
If you do not have Herbie's Garlic Steak Seasoning or Herbie's Garlic Flakes you can substitute the steak seasoning with your favorite spice blend and use 4 fresh whole garlic cloves for the au jus.