Portobello French Dip

Tenderly cooked mushrooms and caramelized onions fill toasted rolls and get drenched with a flavorful au jus for a delightful plant based twist on this classic sandwich.

Prep Time10

Cook Time20

Total Time30

Print TRADITIONAL Recipe

Servings:

INGREDIENTS

Onion Mixture

Portobellos

Rolls

1 tbsp Vegan Butter
4 French Rolls

Au Jus "Dip"

INSTRUCTIONS

Caramelize Onions

Heat olive oil in a large sauté pan over medium heat.
Drizzle Olive Oil
Thinly slice the medium onion and add it to the hot pan.
1 Medium Yellow Onion
Add garlic powder and Italian seasoning, cooking for about 3-5 minutes until tender, stirring often.
1 tsp Garlic Powder, 1 tsp Italian Seasoning
Set aside.

Prepare Portobello Mushrooms

While the onions are cooking, wipe loose debris from mushrooms using a damp paper towel.
4 Portobello Mushrooms
Remove the mushroom stems and slice mushrooms into very thin strips.
Once the onions are cooked, set them aside, and use the same pan to cook the mushrooms.
Drizzle more olive oil into the pan and add mushrooms.
Drizzle Olive Oil
Add garlic powder and cook mushrooms for about 8-10 minutes, stirring often, until soft and tender.
1 tsp Garlic Powder

Prepare Toasted Rolls

Spread a preferred amount of vegan butter on rolls and toast them in an air fryer or oven/broiler until crisp (time will vary).
1 tbsp Vegan Butter, 4 French Rolls

Prepare Flavorful Au Jus "Dip"

Once mushrooms are tender, add the onion mixture back to the pan.
Add remaining ingredients to pan. Bring to a low boil and then down to a simmer. Cook until flavors meld and the dip thickens slightly, about 10 minutes.
2 cup Vegetable Broth Carton (32 oz ea), 4 tbsp Vegan Worcestershire, 2 tbsp Stone Ground Mustard, 2 tbsp Low Sodium Soy Sauce, 2 tsp Italian Seasoning, Salt & Pepper

Assemble Sandwiches

Spoon the mushroom mixture into the toasted rolls.
Drizzle with the desired amount of the flavorful dip.
Serve immediately.