French Dip Au Jus

One of my favorite sandwiches was a French dip sandwich with tender slices of roast beef and the beef broth for dipping.

We I made this version with mushrooms and a savory onion and mushroom broth. I ditched the hi-carb, hi-calorie hoagie roll and used Dave’s Killer bread. Their hamburger buns work great.

This is easy as it uses mushroom broth for the jus although you can make your own soup with dried mushrooms.

The mushrooms are braised so you don’t have to watch them cook.

I recommend using a horseradish sauce with this. Grate some  fresh horseradish into your Veganaise or cashew mayo. I have not found any horseradish sauce without cream, egg or both.

Snap Pea Sheep

French Dip Au Jus

Tender braised mushrooms on a toasted bun with a savory juice for dipping. This is as simple as you like!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

• 8 oz Maitake mushrooms Any tender mushroom works like wood ears, Oyster, Portobello or a mix. I don't recommend dried mushrooms as they remain too chewy for this recipe.
• 32 oz Portobello Mushroom broth I use Pacifica
• 1 Onion Use sweet, white onion or Vidalia
• 1 Tsp Mushroom Unami seasoning I use Trader Joe's. Omit if unavailable
• 1/4 Tsp Savory seasoning May sub oregano or herbe de province
• 1/4 Tsp Thyme
• 1/2 Tsp Garlic seasoning
• Salt and Pepper to taste
• 3 Tbsp Grated horseradish
• 3 Tbsp Veganaise Optional
• 1/4 cup Sherry or Cognac Optional
• 2 Buns of choice Dave's Killer Bread preferred

Method

 

1. Clean and shred mushrooms into large slices. Maitake recommended. Place in a baking pan.
2. Peel and dice onion, Add to mushrooms in baking pan.
3. Add seasonings and herbs to broth and pour over mushrooms and onions. Add the sherry or cognac. Masala cooking wine also works.
4. Bake 30 minutes on 375°F.
5. Toast buns to your preference.
6. Grate fresh horse radish. See notes.
7. Move mushrooms to a steel colander with a bowl underneath to keep the juice. Add juice back to the pan juices.
8. Place mushrooms on bottom buns,
9. Mix horseradish into the non dairy mayo, add it to the broth or just sprinkle onto the mushrooms.
10. Add top bun, slice sandwiches in half and secure with toothpicks.
11. Divide pan juice into bowls for dipping. If necessary, add more broth to provide full bowls.
12. Serve sandwiches with broth on side for dipping.

Notes

This is a Snap Pea Sheep recipe.

 

Fresh horseradish can vary considerably. Some is extremely pungent and hot while others are bland and tasteless. You must taste to determine your preference. 

I add it to a bit of Veganaise. You can use the mayo sub of your choice, hummus or a bit of non dairy yogurt. You can also just sprinkle some on the sandwich or jus.