Indulge in a Portobello French Dip with Zesty Horseradish Aioli

Get ready to have your taste buds blown away with these Portobello French Dips! Imagine juicy, roasted portobello mushroom strips paired with sweet, golden caramelized onions, all topped with melty Provolone cheese and a tangy horseradish aioli. This delightful mix is then stuffed into a warm, crusty roll. It’s a simple yet mouth-watering sandwich that’s perfect for any meal.

Ingredients:

• For the Roasted Mushrooms:

  • 4 portobello mushroom caps, sliced into thin strips
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons Montreal steak seasoning or just a bit of salt and pepper

• For the Caramelized Onions and Au Jus:

  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce (skip for a vegetarian version)
  • 1 tablespoon soy sauce
  • 2 cups beef or vegetable broth
  • Salt, pepper, and a pinch of sugar to taste

• For the Horseradish Aioli:

  • 1/2 cup mayo
  • 1 teaspoon horseradish
  • 1 clove garlic, grated
  • A pinch of salt

• French Dip Essentials:

  • 4 crusty sourdough rolls or a baguette cut into 4 sections
  • Provolone cheese slices

Instructions:

1. Roast the Mushrooms: Preheat your oven to 450 degrees. In a bowl, toss the mushroom slices with olive oil and your choice of seasoning. Spread them on a baking sheet and roast for 20-30 minutes until they’re perfectly roasted.

2. Caramelize the Onions: While the mushrooms are roasting, melt butter in a large skillet over medium heat. Add the sliced onions and sauté until they start to soften. Reduce the heat and let them caramelize slowly, stirring occasionally, until they turn a deep golden brown, about 20 minutes.

3. Make the Au Jus: Pour the white wine into the skillet with the onions, letting it sizzle and reduce slightly. Stir in the Worcestershire and soy sauce, then add the broth. Let the mixture simmer until it’s slightly reduced. Use tongs to remove the onions and set them aside. Season the au jus with salt, pepper, and a pinch of sugar to taste.

4. Assemble and Toast the French Dips: If you like, butter the bread lightly. Pile the roasted mushrooms onto the bread, top with slices of Provolone cheese, and pop them back into the oven on the same roasting pan for about 5 minutes, just until the bread is toasted and the cheese has melted.

5. Serve: Top each sandwich with caramelized onions and a dollop of horseradish aioli. Serve the sandwiches with the au jus on the side for dipping.

Enjoy this savory treat that’s sure to make any meal special!