Portobello & Caramelised Onion French Dip Rolls

stylist.co.uk

DuckDinnerDash

4 sub or baguette rolls

4 tablespoons vegan mayo

2 tablespoons vegan dijon mustard

4 handfuls of quick pickled cucumbers

400ml (14 fl oz) red wine gravy, warm for the caramelised onions

2 tablespoons olive oil

600g (1lb 5oz) onions

40g (1½oz) plant-based butter

1 tablespoon vegetable oil

500g (1lb 2oz) portobello mushrooms, sliced

5 to 7 rosemary sprigs, leaves picked and very finely chopped

½ teaspoon garlic powder

1 teaspoon ground white pepper

1½ tablespoons vegan

Worcestershire-style sauce

1½ tablespoons soy sauce or tamari

½ teaspoon salt

150ml (¼ pint) strong blond beer

Note: Ingredients may have been altered from the original.

Directions at stylist.co.uk

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