**Savor the Taste: Portobello French Dip Paired with Zesty Horseradish Aioli**

Get ready to have your taste buds wowed with these Portobello French Dips! Imagine juicy, roasted portobello mushroom strips paired with sweet, golden caramelized onions, all topped with melted Provolone cheese and a tangy horseradish aioli. This delightful mix is then stuffed into a warm, crusty roll. It’s a sandwich that’s sure to impress!

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 sprinkle 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 (omit for a vegetarian/vegan option)
  • 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. Toss the mushroom slices with olive oil and your choice of seasoning. Spread them out 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 reduced a bit. 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 Sandwiches: 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, or until the bread is toasted and the cheese has melted.

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

Indulge in this savory treat and enjoy a sandwich that’s not only delicious but also a feast for the senses!