Portobello French Dip with Horseradish Aioli

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 45 minutes

食材

4 portobello mushroom caps, sliced into thin strips

2 Tablespoons olive oil

2 teaspoons steak seasoning

2 Tablespoons butter

1 large onion, thinly sliced

1/4 cup white wine (or few Tbsp rice vinegar)

1 Tablespoon Worcestershire

1 Tablespoon soy sauce

2 cups vegetable broth

salt, pepper, to taste

1/2 cup mayo

1 teaspoon horseradish

1 clove garlic, minced

4 crusty sourdough rolls, or a baguette cut into 4 sections

Provolone cheese slices

步驟

Roast the Mushrooms

Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20 minutes.

Caramelize the Onions

Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down a bit to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.

Make the Au Jus

Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.

Toast the French Dips

Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).

Feast

Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping!

筆記

Rachel: I used rice vinegar instead of wine. About halfway through the mushroom roast, I added sliced red bell peppers. Also used different cheese because provolone is sometimes so boring. Then added spinach for a hit of greens.

營養

• 卡路里: 653
• 總脂肪: 43.2 g
• 飽和脂肪: 13.1 g
• 反式脂肪: 0.1 g
• 膽固醇: 46.8 mg
• 鈉: 1842.7 mg
• 總碳水化合物: 46.8 g
• 膳食纖維: 3.7 g
• 總糖: 7.4 g
• 蛋白質: 19 g