![[ADD BACON TO VEGGIE] Vegan Shroom Sandwich with Mushroom Au Jus and Herby Potatoes](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/66f2c1675553430d194af1d3-491ce910-e810b1a5.jpeg)
[ADD BACON TO VEGGIE] Vegan Shroom Sandwich with Mushroom Au Jus and Herby Potatoes
- Soy
- Wheat
Ingredients
2 ounce
Arugula
1 unit
Red Onion
12 ounce
Potatoes
4 ounce
Button Mushrooms
½ teaspoon
Dried Thyme
2 unit
Mushroom Stock Concentrate
6 tablespoon
Vegan Mayonnaise
½ tablespoon
Ranch Spice
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Bacon
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.
Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.
In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
Divide au jus between two small serving bowls (four small bowls for 4 servings).
Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
