Vegan Mushroom French Dip Sandwiches
with Arugula, Herby Potatoes, Aïoli & Au Jus
- Soy
- Wheat
Dip dip hooray! Try this vegan twist on the classic hot sammie for a hearty dinner idea. Our chefs swapped out the traditional roast beef for meaty mushrooms, caramelized onion, and peppery arugula in a toasted baguette spread with vegan garlic aïoli. Add a side of crisp, ranch-spiced potato wedges, and for the grand finale: a rich, garlicky mushroom broth for dipping. Dunk, soak, swirl, repeat—this sumptuous French dip just can’t be beat.
Ingredients
4 ounce
Button Mushrooms
1 unit
Red Onion
12 ounce
Potatoes
1 tablespoon
Ranch Spice
1 teaspoon
Dried Thyme
1 teaspoon
Garlic Powder
2 unit
Mushroom Stock Concentrate
6 tablespoon
Vegan Mayo
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 ounce
Arugula
Not included in your delivery
5 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
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; 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. • Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
• Halve baguette lengthwise and place baguette halves directly on oven rack. Toast until golden brown. • In a small bowl, combine vegan mayo and remaining garlic powder. Season aioli with salt and pepper to taste.
• Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory taste; some found the au jus too salty but overall enjoyed the mushroom-onion combo 🍲.
- Ease of prep: Several noted it was quick and simple to make, though a few struggled with potato cooking times.
- Suggestions: Consider adding more mushrooms; some found success with cheese or meat additions for extra protein.
- Portions: Many felt the mushroom-to-onion ratio was off, wanting more mushrooms to properly fill the sandwiches.
- Texture: Some found it messy to eat; toasting the bread less and adjusting filling amounts could help.
Reviews from our home cooks
I absolutely loved this! Everything about it was divine. The baguette toasted perfectly, the mushrooms and onions were delicious, the aioli was wonderful, as was the au jus, the arugula was a perfect addition. I would order this every week, if it were available to do so. Favorite meal so far!
This sandwich is so tasty! From the crispy bread to the "meaty" mushrooms, creamy "mayo", and peppery arugula! The au jus was amazing!!
Absolutely AMAZING. So tasty! Loved the contrast of the fresh peppery arugula and the rich savory mushroom + onion. I almost ate both sandwiches at once! I had to restrain myself.
This was surprising good. Trying to do one vegan entree a week. We really thought the flavors with the aioli and mushroom au jus were wonderful.
Oh my gosh! My husband and I were scraping our bowls to get more of the french dip sauce, and licking our plates for more of the sandwich!! It was absolutely outstanding. MY ONLY ISSUE: We don't get enough mushrooms! The sandwiches, though tasty, weren't filling. :(
We the flavor of this mushroom french dip sandwich however 5 small mushrooms hardly seems like enough for two sandwiches (that's roughly 2 1/2 mushrooms per baggette). We also loved the flavor of the potatoes despite having recieved two rotten ones. Thankfully, I happen to have some potatoes of my own in my pantry. The ranch seasoning on the potatoes was sooooooo good!
Added the remaining ranch to the aioli, and added the sautéed onion back to the mushrooms and cooked the dip sauce in the pan with the mushrooms and onion and it was all DELICIOUS!!
I actually love this recipe- but the fries would be a lot better if we ever got potatoes larger than ping-pong balls. The sandwich itself is delicious; extremely novel to get a French dip-style sandwich, as a longtime vegetarian.
I have always wondered how to make a vegan French Dip, and the Aux Jus sauce was wonderful.
Way tooo many onions, not enough mushrooms. The concept behind this recipe was excellent-nice combination of flavors with arugula and au jus. However the ration ingredients was really off. These were onion sandwiches with a few mushrooms. If you want to call them mushroom sandwiches, change it to 16 oz mushrooms and 1 onion.
