My next few weeks are going to be very busy with work and volunteer commitments, so I’m taking a bit of a break from recipe development. Don’t worry! I will continue to post a delicious recipe every week since we still have to eat dinner every night. It just might not be one that I created myself. 😉
This Portobello French Dip with Horseradish Aioli recipe came into my inbox as part of the Pinch of Yum plant-based January program. I printed it immediately but then forgot about it until my son mentioned he had made French Dip sandwiches and they sounded so good! As we don’t eat meat during the week I couldn’t make his recipe, but I went to my printer and found this one in the inspiration pile ready to go. 😊
This recipe is a bit more work than many of the recipes I post, but it’s still doable on a weeknight, and in my opinion, it looks and tastes like something you would get in a restaurant! I did use beef broth since I had it, so it is not truly vegetarian that way, but you can easily sub veggie broth instead.
In Hong Kong, I love the Ciabatta rolls from Mark’s & Spencer in the fresh bread area. I think I’m not the only one who likes them because they seem to sell out quickly, so try to go earlier in the day to guarantee you can get them, or you can use a wider baguette or another type of roll instead.
The subs I made with this Portobello French Dip with Horseradish Aoili recipe are as follows:
- More mushrooms! They really shrink so I used almost double what was called for when I made them the second time. (If you end up with more than you need, the leftovers make great quesadilla or omelet fillings!)
- More horseradish! We really love horseradish. I would say I probably used about 1 tablespoon.
- Didn’t have Montreal Steak Seasoning so used salt and pepper only.
- Used about 1/4 cup less broth.
- Added about 1/4 tsp of dried thyme to the au jus when cooking.
If you are a mushroom fan, I am working on a recipe for portobello cheesesteaks so stay tuned for that soon!