PORTOBELLO MUSHROOM FRENCH DIP
This Portobello Mushroom French Dip layers tender sautéed mushrooms and sweet caramelized onions into a crispy toasted roll, all served alongside a rich, savory au jus for dipping. It’s a hearty mushroom French dip sandwich that comes together in just 30 minutes – simple enough for a weeknight but satisfying enough to impress.
CARMELIZED MUSHROOMS & ONIONS
Thinly sliced portobello mushrooms and sweet onions are slowly cooked down until tender and deeply flavorful. Seasoned with garlic powder and Italian seasoning, they bring a hearty, satisfying richness to every bite of this mushroom French dip sandwich.
SAVORY AU JUS
The real magic of this Portobello Mushroom French Dip is the au jus – a rich, savory blend of vegetable broth, Worcestershire, stone ground mustard, and soy sauce simmered until the flavors meld beautifully. Dunk your sandwich in generously and enjoy every drop.
WHY YOU'LL LOVE THIS...
This vegan French dip sandwich is pure comfort food that happens to be completely plant-based – hearty, satisfying, and totally craveable. Portobello mushrooms are a satisfying whole food, naturally rich in fiber and B vitamins to help keep you feeling full and energized. The whole recipe comes together in just 30 minutes with simple, affordable ingredients you can grab at any grocery store. Whether you’re fully plant-based or just looking for a delicious meatless meal, this one is guaranteed to win over the whole table.
SIMPLE STEPS FOR THIS PORTOBELLO MUSHROOM FRENCH DIP
Caramelize Sliced Onions
Sauté Thinly Sliced Portobello Mushrooms & Prepare Au Jus
Toast French Rolls to Golden Brown
Portobello Mushroom French Dip Ingredients
STEP 1 – PREP & CARAMELIZE ONIONS:
- Thinly slice onion
- Cook in olive oil with garlic powder and Italian seasoning until tender
- Set aside
STEP 2 – SAUTE MUSHROOMS:
- Wipe, stem, and thinly slice portobello mushrooms
- Cook down in olive oil with garlic powder until soft and tender
STEP 3 – TOAST THE ROLLS:
- Spread vegan butter on rolls
- Toast in air fryer or broiler until golden
STEP 4 – PREPARE THE AU JUS:
- Add onions back to pan with mushrooms
- Add broth, Worcestershire, mustard, soy sauce, and Italian seasoning
- Simmer until slightly thickened, about 10 minutes
STEP 5 – ASSEMBLE & SERVE:
- Spoon mushroom mixture into toasted rolls
- Drizzle with au jus or serve on the side
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Portobello Mushroom French Dip
Ingredients
Onion Mixture
- 1-2 tbsp Olive Oil
- 1 Medium Yellow Onion
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
Portobellos
- 4 Portobello Mushrooms
- 1-2 tbsp Olive Oil
- 1 tsp Garlic Powder
Rolls
- 1-2 tbsp Vegan Butter
- 4 Mini French Rolls (or 2 Regular French Rolls)
Au Jus "Dip"
- 1½ cup Vegetable Broth Carton (32 oz ea)
- 3 tbsp Vegan Worcestershire
- 1½ tbsp Stone Ground Mustard
- 1½ tbsp Low Sodium Soy Sauce
- 1½ tsp Italian Seasoning
- Salt & Pepper (to taste)
Instructions
Prepare Onions & Mushrooms
- Thinly slice onion and set aside.1 Medium Yellow Onion
- Wipe loose debris from mushrooms with a damp paper towel, remove stems, and slice into very thin strips.4 Portobello Mushrooms
Caramelize Onions
- Heat olive oil in a large sauté pan over medium heat.1-2 tbsp Olive Oil
- Add sliced onions, garlic powder, and Italian seasoning and cook about 3-5 minutes until tender, stirring often.1 tsp Garlic Powder, 1 tsp Italian Seasoning
- Set aside.
Saute Mushrooms
- Drizzle more olive oil into pan and add mushrooms.1-2 tbsp Olive Oil
- Add garlic powder and cook mushrooms down about 8-10 minutes, stirring often, until mushrooms are soft and tender.1 tsp Garlic Powder
Prepare Toasted Rolls
- Spread vegan butter on rolls and toast in an air fryer about 3 minutes until golden, or use a broiler to toast (time will vary).1-2 tbsp Vegan Butter, 4 Mini French Rolls
Prepare Flavorful Au Jus "Dip"
- Add onion mixture back to pan.
- Add all remaining ingredients, bring to a low boil, then reduce to a simmer.1½ cup Vegetable Broth Carton (32 oz ea), 3 tbsp Vegan Worcestershire, 1½ tbsp Stone Ground Mustard, 1½ tbsp Low Sodium Soy Sauce, 1½ tsp Italian Seasoning, Salt & Pepper
- Cook until flavors meld and au jus thickens slightly, about 10 minutes.
- Taste and adjust seasoning as needed.
Assemble Sandwiches
- Spoon the mushroom mixture into the toasted rolls and drizzle with the desired amount of au jus.
- Serve immediately, or serve the au jus on the side.
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FAQ'S FOR THIS PORTOBELLO MUSHROOM FRENCH DIP RECIPE
1. Can I make this Portobello Mushroom French Dip ahead of time?
The mushroom and onion mixture can be made a day ahead and stored in the refrigerator – just reheat gently in a pan before assembling. The au jus also keeps well in the fridge for up to 3 days and actually develops even more flavor overnight. Toast the rolls fresh when you’re ready to serve for the best texture.
2. What can I substitute for vegan Worcestershire sauce?
If you can’t find vegan Worcestershire, a combination of soy sauce and a small splash of balsamic vinegar gets you surprisingly close to that deep, savory flavor. Regular Worcestershire works too if you’re not strictly plant based – this caramelized mushroom sandwich is just as delicious either way.
3. Can I freeze the leftovers?
The mushroom and onion mixture freezes beautifully for up to 2 months – store it separately from the au jus in an airtight container. Thaw overnight in the fridge and reheat on the stovetop. Skip freezing the rolls and make those fresh when you’re ready to enjoy.
4. My au jus isn’t thickening – what am I doing wrong?
Keep the heat at a steady low boil rather than a gentle simmer – this helps the liquid reduce and the flavors concentrate. If it’s still too thin after 10 minutes, give it a few more minutes uncovered. Every stovetop runs a little differently so trust the visual cue of slight thickening over the clock.
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