Veggie Dogs With Mushrooms And Giardiniera Mayo Food

VEGGIE DOGS WITH MUSHROOMS AND GIARDINIERA MAYO

Steps:

• 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.