Sandwich lovers rejoice because a recipe for a Vegan Mushroom French Dip with Garlic Butter is here! This hearty, satisfying sandwich is filled with meaty mixed mushrooms, caramelized onions inside of a garlic buttered baguette. Serve this sandwich with a savory side of au jus dip or enjoy it on its own.
Why We Love Mushrooms In This French Dip
We use mushrooms in this sandwich because it adds a savoury, chewy texture that easily replaces meat. You can use only one type of mushrooms or your own mix of mushrooms. For the exact version of mine, you’ll want to use oyster, trumpet, cremini and portabella mushrooms.
It’s All About The Bread
The key to a great French Dip sandwich is choosing the right bread. You want to pick a bread that is sturdy enough to stay together when dipped in the au jus but also stays slightly crisp once dipped. No one likes a soggy sandwich!
The French Dip got its name from the use of a French baguette so if you cannot remember which bread to choose, just remember it’s named “French!”
What Is Au Jus?
What is au jus? This is a French culinary term that means “with juice” and it is in references to the sandwich and sauce being served together. Au jus is a light gravy or broth made from the excess juices of the cooked ingredients.
My Main Tools For This Recipe
Ingredients Needed To Make This Vegan Mushroom French Dip with Garlic Butter
Here is a list of the main ingredients to make this awesome sandwich:
mixed mushrooms (oyster, trumpet, cremini, portabella)
medium onion
garlic cloves
soy sauce or tamari (gluten-free)
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Reach Out And Say Hi
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this Vegan Mushroom French Dip with Garlic Butter in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook and Twitter.
Make this Mushroom French Dip Sandwich and send me a photo to be featured on my Instagram Stories.
More Sandwich Recipes To Try
If you enjoyed this Mushroom French Dip Sandwich, you will want to try my vegan recipes for traditional sandwiches like:
Loaded Roasted Vegetable Sandwich
PrintVegan Mushroom French Dip
Sandwich lovers rejoice because a recipe for a Vegan Mushroom French Dip is here! This sandwich is filled with meaty mixed mushrooms, caramelized onions inside of a garlic buttered baguette. Serve this sandwich with a side of au jus dip or on its own.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 sandwiches
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
To make the filling:
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2 tbsp olive oil (divided)
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3 cups of mixed mushrooms (oyster, trumpet, cremini, portabella), sliced
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1 medium onion sliced into half rings
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2 garlic cloves, minced
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2 cups vegetable broth
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1 tbsp soy sauce or tamari
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1 tsp liquid smoke
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1 tbsp maple syrup
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½ tsp dried thyme
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¼ tsp black pepper
To make the garlic butter:
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1 cup vegan butter at room temperature
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3 cloves garlic, finely minced
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2 tsp garlic powder
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¼ cup chopped parsley
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½ tsp salt (or to taste)
For serving:
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1 large baguette divided or 2 -6-inch sandwich rolls
Instructions
To make the filling:
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In a large skillet heat 1 tbsp of oil over low heat. Add onions and cook for about 20 minutes or until caramelized and brown, stirring occasionally so as not to burn. Add garlic and cook for 2-3 minutes. Transfer onions and garlic to a bowl or plate.
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Add remaining tbsp of oil to the same skillet and raise the heat to medium. Add mushrooms avoiding overcrowding. Cook in batches if necessary. See my post How to Cook the Perfect Mushroom. Sautee for about 5 minutes each side until golden.
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Return onions and garlic to pan along with vegetable stock, soya sauce, liquid smoke, maple syrup, thyme and black pepper. Bring to a simmer and allow to cook, stirring occasionally until liquid is reduced by half, about 5 minutes.
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Spread 1 tbsp garlic butter (or to taste) inside of baguette or rolls. Use a slotted spoon (like this one) to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide and place inside each roll. Pour cooking liquid into a small bowl and serve beside sandwiches for dipping.
