Caramelize the Onions: 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.

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! HOLY MOLY that’s good.

Add Horseradish To Your Sauce
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.

INGREDIENTS
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)
Caramelized Onions and Au Jus

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
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

Most seven layer dips don’t have a meat layer – usually it’s refried beans – but as a nod to my mom, who hates beans, I substitute in taco seasoned ground beef. Growing up, my mom’s seven layer dip never had beans in it, so I’m partial to no beans. But, come to think of it, my mom’s seven layer dip didn’t exactly have 7 layers either, so I’m not sure what exactly I’m nostalgic about. Nostalgia aside, this is my perfect seven layer dip: equally layered proportions of taco meat, guacamole, salsa, sour cream, cheese; and then sliced jalapeños and green onions. Please make these guys for the next party you go to. If you do, I guarantee I’ll be in the corner, hoarding several containers of dip.
1 batch taco beef (or chicken, or pork), cooled
1 batch guacamole
1 jar (15.5 oz) salsa of choice
16 oz sour cream
1 lb shredded cheese (I used a tex-mex blend)
2-3 sliced jalapeños
1 cup sliced green onions
tortilla chips, to serve
In individual cups, layer the ingredients evenly in the following order: taco beef, guacamole, salsa, sour cream, shredded cheese, jalapeños, and green onions. Keep in the fridge until party time and then enjoy with tortilla chips!

Caramelize the Onions: 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.

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! HOLY MOLY that’s good.

COMMON QUESTIONS ABOUT FRENCH DIPS
What can I substitute for Worcestershire sauce?
You can use vegan Worcestershire sauce or substitute soy sauce.

What can I use instead of white wine?
You could add a little bit of water instead.

How can I make this gluten-free?
We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

Browned vegan crunchwrap supreme.
And now crack it open and eat it.

Vegan crunchwrap supreme cut in half.
And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

portobello ,french ,dip ,horseradish, aioli
French Dip
his recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

It’s hard to describe how much there is to love about these sandwiches, but I’ll try:

Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…

And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

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.Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

INGREDIENTS
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)
Caramelized Onions and Au Jus

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
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

It’s hard to describe how much there is to love about these sandwiches, but I’ll try:

Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…

And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

It’s hard to describe how much there is to love about these sandwiches, but I’ll try:

Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…

And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

COMMON QUESTIONS ABOUT FRENCH DIPS
What can I substitute for Worcestershire sauce?
You can use vegan Worcestershire sauce or substitute soy sauce.

What can I use instead of white wine?
You could add a little bit of water instead.

How can I make this gluten-free?
We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.

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.

INGREDIENTS
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)
Caramelized Onions and Au Jus

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
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 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 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! HOLY MOLY that’s good.

Most seven layer dips don’t have a meat layer – usually it’s refried beans – but as a nod to my mom, who hates beans, I substitute in taco seasoned ground beef. Growing up, my mom’s seven layer dip never had beans in it, so I’m partial to no beans. But, come to think of it, my mom’s seven layer dip didn’t exactly have 7 layers either, so I’m not sure what exactly I’m nostalgic about. Nostalgia aside, this is my perfect seven layer dip: equally layered proportions of taco meat, guacamole, salsa, sour cream, cheese; and then sliced jalapeños and green onions. Please make these guys for the next party you go to. If you do, I guarantee I’ll be in the corner, hoarding several containers of dip.
1 batch taco beef (or chicken, or pork), cooled
1 batch guacamole
1 jar (15.5 oz) salsa of choice
16 oz sour cream
1 lb shredded cheese (I used a tex-mex blend)
2-3 sliced jalapeños
1 cup sliced green onions
tortilla chips, to serve
In individual cups, layer the ingredients evenly in the following order: taco beef, guacamole, salsa, sour cream, shredded cheese, jalapeños, and green onions. Keep in the fridge until party time and then enjoy with tortilla chips!