Portobello French Dip with Horseradish Aioli

Name: Saus Prancis Portobello dengan Aioli Lobak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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); 2 tablespoons butter; 1 large onion, thinly sliced; 1/4 cup white wine; 1 tablespoon Worcestershire (omit for vegetarian / vegan); 1 tablespoon soy sauce; 2 cups beef or vegetable broth; salt, pepper, and a pinch of sugar to taste; 1/2 cup mayo; 1 teaspoon horseradish; 1 clove garlic, grated; pinch of salt; 4 crusty sourdough rolls, or a baguette cut into 4 sections; Provolone cheese slices

These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Saus Prancis Portobello dengan Aioli Lobak

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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)
2 tablespoons butter
1 large onion, thinly sliced
1/4 cup white wine
1 tablespoon Worcestershire (omit for vegetarian / vegan)
1 tablespoon soy sauce
2 cups beef or vegetable broth
salt, pepper, and a pinch of sugar to taste
1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

Steps

Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.
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.
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).
Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.