5 from 6 votes
vegan portabella french dip 2
Vegan Portabella French Dip

For all you sandwich lovers out there, these Vegan Portabella French Dip Sandwiches are IT! Mushrooms, caramelized onions, and a tangy Au Jus for Dipping!

Course: Main
Cuisine: American
Servings: 6
Author: Chuck Underwood
  • 1 large Sweet Onion (Vidalia, Walla Walla) (sliced into rings)
  • 2 med Green Bell Peppers (sliced into strips)
  • 1/2 tsp Salt
  • 2 tsp Chopped Garlic
  • 16 oz Portabella Mushroom Caps (4 large)
  • 2 Tbs Veggie Broth (if needed to prevent sticking)
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
Au Jus
  • 2 Tbs Soy Sauce (low sodium)
  • 1 Tbs Worchestershire Sauce (vegan)
  • 1 3/4 cup Veggie Broth (low sodium)
  • 2 tsp Molasses
  • 1/4 tsp Liquid Smoke
  1. Slice onion and peppers into thin rings/strips and add to a large skillet.  sprinkle with salt. 

  2. Cook onions on med heat, stirring frequently, until they begin to caramelize (turn tan in color)  

  3. Add 2 tsp chopped garlic and stir to combine.  Continue cooking for 1-2 minutes and then remove to a separate bowl until later. 

  4. Cut mushrooms into 1/4" thick slices. 

  5. Add mushrooms to skillet and saute until they begin to shrink in size and release their liquid.  Use up to 2 Tbs of Veggie Broth as needed to keep from sticking.  Add Thyme and Oregano and mix well.  

  6. In a small bowl, whisk together the Au Jus ingredients - soy sauce, worchestershire, veggie broth, molasses, and liquid smoke.  

  7. When the liquid from the mushroom has almost evaporated, slowly pour in the Au Jus.  

  8. Simmer mushrooms in Au Jus until heated through and then mix in the caramelized onions from earlier.   Season with salt and pepper to taste.

  9. Heat until bubbly, and then carefully spoon out the mushroom mixture into one bowl, and strain the Au Jus into another for dipping. 

  10. Assemble sandwiches on the bread of your choice and enjoy!