Vegan Mushroom French Dip Sandwiches

Name: Vegan Mushroom French Dip Sandwiches with Arugula, Herby Potatoes, Aïoli & Au Jus
Yield: 2 servings
Cuisine: French
Ingredients: 4 oz Mushroom; 1 Onion; 12 oz Potato; 1 tbsp Ranch Spice; 1 tsp Thyme; 1 tsp Garlic Powder; 2 Mushroom; 6 tbsp Vegan Mayo; 2 unit Demi-Baguette; 2 oz Arugula; 5 tsp Cooking Oil; 1 tsp Olive Oil; Salt; Black Pepper

with Arugula, Herby Potatoes, Aïoli & Au Jus

By Recipe0 System

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.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Mushroom
1 Onion
12 oz Potato
1 tbsp Ranch Spice
1 tsp Thyme
1 tsp Garlic Powder
2 Mushroom
6 tbsp Vegan Mayo
2 unit Demi-Baguette
2 oz Arugula
5 tsp Cooking Oil
1 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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