French Dip Au Jus
Tender braised mushrooms on a toasted bun with a savory juice for dipping. This is as simple as you like!
Servings: 2
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
Instructions
- Clean and shred mushrooms into large slices. Maitake recommended. Place in a baking pan.
- Peel and dice onion, Add to mushrooms in baking pan.
- Add seasonings and herbs to broth and pour over mushrooms and onions. Add the sherry or cognac. Masala cooking wine also works.
- Bake 30 minutes on 375°F.
- Toast buns to your preference.
- Grate fresh horse radish. See notes.
- Move mushrooms to a steel colander with a bowl underneath to keep the juice. Add juice back to the pan juices.
- Place mushrooms on bottom buns,
- Mix horseradish into the non dairy mayo, add it to the broth or just sprinkle onto the mushrooms.
- Add top bun, slice sandwiches in half and secure with toothpicks.
- Divide pan juice into bowls for dipping. If necessary, add more broth to provide full bowls.
- 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.