You are here

Member since April 2003

Portobello Mushroom French Dips

What you need: 

1 (2 ounce) box vegan mushroom and onion soup mix (2 packets)
7 cups water
1/2 cup Bragg's liquid aminos
1/4 cup red wine vinegar
6 cloves garlic, divided (5 minced and 1 smashed)
2 large portobello mushroom caps, sliced thinly
4 tablespoons vegan margarine, divided
1 medium red onion, sliced into thin rings
dash sea salt
1 baguette (I use one covered with poppyseeds, anise, and sesame seeds)

What you do: 

1. In a large stewing pot, combine the water and soup mix. Set on high to bring to a boil. Add the Bragg's, red wine vinegar, and 4 cloves minced garlic. Add the mushrooms slowly and allow to simmer on medium high, stiring frequently.
2. In a skillet, add 1 tablespoon margarine, onion, remaining garlic, and sea salt. Bring to temperature at medium-high and saute until carmely brown. While they are cooking, slice the baguette in half horizontally, and then vetically on a diagonal to achieve the sandwich size you desire.
3. Check the mushrooms in the simmer pot. If they are soft and pliable, reduce heat. If not, continue simmering. Once mushrooms reach desired consistency, strain them from the broth. (I use a large tea strainer) Preheat broiler. Place the mushrooms into the skillet with the onions and let rest over medium high to lightly brown the mushrooms.
4. Spread the remaining margarine over the vegan bread pieces, following with a rub from the smashed garlic clove. When lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. Broil the vegan bread in the oven.
5. Pour the broth into small bowls and place on plates. (This will allow the broth to cool to a palatable temperature.) When the vegan bread is completed, spread as much of the mushroom mixture over the bottom piece of vegan bread as you can. Immediately place the top piece on the sandwich. Serve with broth.
A salad would be a great side dish for this entree!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


THANK YOU!!! I took tojoyamoto's suggestion and added onion flakes to the bouillon and these were great! Also added Veganaise because I pretty much eat it on everything.. AWESOMENESS!!


Yay!  Great idea
so all the soup packets i know of have msg and hydrogenated oil in them....... anyone know of another brand, because that stuff is like death to your brain..

Whole Foods has onion soup mix.  Also, you can use 1/4 cup dry onion flakes, 2 Tbsp bouillon, and 1/2 tsp. onion powder for each envelope of mix.

1 like

so all the soup packets i know of have msg and hydrogenated oil in them....... anyone know of another brand, because that stuff is like death to your brain..


Mmmmmm!!!! So good! My whole family loved them, wish I'd tripled the recipe!  :)>>>


I just saw this recipe, ran out got the stuff, came home and made it and am eating it as we speak... it is SOOOOO GOOD!!!!!!! :)>>>


Very good recipe.  I made it with a bunch of sliced white button mushrooms and can't wait to try it with portabellas.  I think there is more than enough broth as written and next time I'd either make a lot of mushrooms for leftovers or halve the broth.


My husband and 18 year old son are certified, card carryin', flag wavin', meetin' holdin' meat and potatoes guys.  They gobbled these up and left the table very happy!  Thanks for a great recipe that all of us could share together! :)>>>


absolutely perfect. we loved these. i also used sandwich rolls.  i've never had real (beef) french dips w/ au jus. my husband has though and loves them, and also loved this.  he said the au jus was spot on. 


i vote yes on this one
the only changes I  made were using crustini sandwich rolls instead of baguette and tamari instead of braggs.
it all tastes so good.
thank you heather-in-seattle,your recipe is wowing the crowd


This is one of my meat-loving husband's favorite meals!  It's so easy to make.



Log in or register to post comments