VEGGIE DOGS WITH MUSHROOMS AND GIARDINIERA MAYO

Veggie Dogs with Mushrooms and Giardiniera Mayo image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, stems removed, caps thinly sliced (about 2 1/2 cups sliced)
2 cloves garlic, minced
Leaves from 1 sprig rosemary, finely chopped (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup giardiniera
1 tablespoon giardiniera liquid
4 vegetarian hot dogs
4 hot dog buns
4 slices provolone

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.