Recipe courtesy of Ali Clarke
Recipe courtesy of Ali Clarke
Watch how to make this recipe.
Veggie Dogs with Mushrooms and Giardiniera Mayo
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
My family has meat eaters, vegetarians and vegans so whenever we get together I look for a dish that can be easily adjusted to meet everyone's needs. These veggie dogs are perfect. Vegetarian hot dogs are specified, and while they are delicious, you could also use traditional beef or pork dogs for meat eaters. And for vegan diners you can use vegan hot dogs, use a vegan mayonnaise for the sauce and substitute a plant-based cheese for the provolone. The recipe is versatile enough to satisfy just about any guest while saving you from making multiple dishes.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
Directions
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45m
Easy
CLASS
Special equipment:
a squeeze bottle (optional)- Preheat the oven to 400 degrees F.
- Heat the oil in a medium skillet over medium-high heat. When the oil is hot, add the mushrooms. Let the mushrooms sit in the pan, without stirring, until they release liquid and begin to brown around the edges, 3 to 4 minutes. Cook, stirring, until the mushrooms brown all over, 4 to 5 minutes longer. Stir in the garlic and rosemary and season with salt and pepper. Cook for 30 seconds, or until the garlic and rosemary become fragrant.
- Remove the pan from the heat and let the mushrooms sit in the pan 1 to 2 minutes more (this will continue to cook the garlic without browning the rosemary). Transfer the mushrooms to a serving bowl.
- Meanwhile, combine the mayonnaise, giardiniera and giardiniera liquid in a blender and blend on high until smooth. Taste and season with salt, if needed. Transfer to a serving bowl or spoon the mixture into a squeeze bottle for a fun presentation.
- Place the veggie dogs on a baking sheet and bake until heated through and beginning to brown on the bottoms, about 10 minutes, flipping once about halfway through the cooking time.
- Open the buns and place 1 slice of provolone in each bun, making sure the cheese lies flat (not folded). Place on the baking sheet with the dogs for the last 2 minutes of cooking to melt the cheese.
- To serve, place a veggie dog in a bun with melted cheese and top with mushrooms and giardiniera mayo.
Cook’s Note
The giardiniera mayonnaise can be made up to 3 days in advance and refrigerated in an airtight container. You can also cook the veggie dogs on a grill. Preheat the grill to medium; place the dogs on the grill and cook, turning them every minute or two, until the hot dogs have dark grill marks and are heated through, 7 to 8 minutes. To grill the hot dog buns, simply follow the timing instructions above, but cover the grill to melt the cheese.
