Portobello French Dip

For a more luxurious experience, turn to the Portobello French Dip with Horseradish Aioli, perfect for when you're looking forward to filling and cozy meal. The roasted mushrooms in this sandwich are so tasty with chewy bread, melted cheese and zesty aioli. Perfect for family dinners or when you want to treat yourself a little!

Why Make This Recipe

Great for the sandwich-loving, flavor-seeking eaters of bread out there. The meaty texture provided by the portobello mushrooms with sweetness of caramelized onions. The horseradish aioli gives a great zinging flavour that keeps you on your toes with every bite. It's quick to prepare and something the whole family will enjoy!

Portobello French Dip with Horseradish Aioli Recipe

Ingredients:

• 2 onions, sliced thin into rings 4 portobello mushroom caps, thinly stripped
• 2-3 tablespoons olive oil
• 1-2 tablespoons Montreal steak seasoning (or a pinch of salt and pepper)
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 1/4 cup white wine
• Instructions Add all of the ingredients to a large bowl and mix them together.
• 1 tablespoon soy sauce
• 2 c beef or vegetable broth
• Season with salt, pepper, and sugar to taste
• 1/2 cup mayo
• 1 teaspoon horseradish
• 1 clove garlic, grated
• Pinch of salt
• 3 sourdough hero rolls (they're really nice and crusty) 1 baguette, cut into four sections // Note: I split this in half for us.
• Provolone cheese slices

Directions:

1. Arrange a rack in the center of your oven and preheat to 450°F. Coat your mushroom slices with olive oil and seasoning. Roast for 20-30 minutes.
2. As the mushrooms roast, melt butter in a large frying pan over medium heat. Sauté the onions with enough time added to them being sliced and softened. Turn down the heat and allow them to caramelize, stirring occasionally for about 20 minutes or until they are a deep golden.
3. Add white wine and let it simmer out. Stir in the Worcestershire sauce along with the soy sauce. Add the broth and allow it to simmer until reduced a little. Carefully remove the onions from water, a tong works well for this, and set them aside. Season the au jus to your preference.
4. You can even go the extra step and butter your bread before covering it with roasted mushrooms. Place provolone cheese on top and put the pan back in oven for 5 minutes or so until bread is toasted and cheese has melted.

Top sandwiches with caramelized onions and serve each sandwich with a tint spoon horseradish aioli. Back with au jus for dipping. Enjoy your meal!