Lunche for 4
Portobello French Dip
$6.17for 445 minServes 4
Seasoned portobello mushrooms fill sourdough rolls with provolone, while a savory broth mixture provides dipping sauce.
Photo: pinchofyum.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Mushrooms, 2.75 oz$0.40/oz typical | 2.75 oz | $1.12Typical price |
 | Butter, 1 oz$0.40/oz typical | 1 oz | $0.40Typical price |
 | Onions, 0.5 lb$1.29/lb typical | 0.5 lb | $0.65Typical price |
 | Broth, 17 oz$0.07/oz typical | 17 oz | $1.16Typical price |
 | Garlic, a little$0.75 each typical | a little | $0.08Typical price |
 | Sandwich bread, 0.25$2.49 each typical | 0.25 | $0.60Typical price |
 | Swiss, 1 oz$0.40/oz typical | 1 oz | $0.40Typical price |
| Total for the servings shown | $6.17 | ||
Swaps
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsAsian sauces and pastesSoy sauceMustard, mayo, ketchupRelish, dressings, steak sauce
Not included in the cost.
- 45 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
AmericanBudgetLunchesGame dayBack to school
Typical price
$1.54 per serving$6.17 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 4 portobello mushroom caps
- 2 1/2 tbsp olive oil
- 1 1/2 tsp montreal steak seasoning
- 2 tbsp butter
- 1 large onion
- 1/4 cup white wine
- 1 tbsp worcestershire
- 1 tbsp soy sauce
- 2 cups beef or vegetable broth
- salt (optional)
- 1/2 cup mayo
- 1 tsp horseradish
- 1 clove garlic
- 1 pinch salt
- 4 crusty sourdough rolls
- provolone cheese slices
Steps
- Whisk the mayonnaise, horseradish, minced garlic, and salt in a small bowl.
- Slice the portobello caps thinly, toss them with olive oil and steak seasoning, and let them stand for 20 minutes.
- Mix the broth, white wine, Worcestershire sauce, and soy sauce in a bowl for dipping.
- Spread the softened butter and horseradish aioli over the sourdough rolls.
- Fill the rolls with the mushrooms and provolone, then serve them with the dipping mixture.
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