A post long over due! I am finally settled into my new apartment in West LA and slowly getting my Ahnest kitchen together to create some amazing vegan foodies for you.
I came across a sub shop while on my daily inspiration stroll and saw a sign for one of their specials of the day “The French Dip” with au jus. Au jus is just a fancier way of saying “with juice.” Usually the drippings of meat during the cooking process. I wanted to create something that took that idea to another level, and take that challenge using non-animal products.
Then this happened….
It’s hearty, satisfying, sophisticated, simple and most importantly so GOOD!
Drooling as we speak!
4 Portobello Caps
1 bunch organic spinach, rinsed and drained
¼ cup shredded vegan cheese of choice
half onion, diced
2 cloves garlic, minced
½ cup almond milk
1 tbsp Tofutti cream cheese, optional
salt and pepper, to taste
Preheat oven 400 degrees
Cut and discard stems of mushrooms. Spray each cap with cooking oil and place bottom side up and bake for about 2-3 minutes until natural juice forms in the center.
Meanwhile in a large saucepan, sauté garlic and onions until translucent. Add spinach ,salt and pepper. Sauté until spinach decreases in size. Add milk and cream cheese (optional) until mixture is slight creamy. Stir spinach filling and cook for additional 10-12 minutes.
Tip: I used scissors to cut the spinach right in the pot so they fit in the mushroom caps.
Heavily stuff the mushroom caps with the spinach filling and top with cheese. Bake for an additional 10 minutes until cheese is melted.
Garlic “au jus” sauce:
Strain the leftover “sauce” from the spinach mixture and discard any filling leftover. Use only the liquid as your au jus sauce.
When ready to serve, drizzle a little garlic au jus (filling liquid) on top (or on the side) and serve immediately.