Vegan Mushroom French Dip Sandwiches

🥘 Ingredients

• arugula
  2 c
• black pepper
  to taste
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• demi-baguette
  1 unit
• dried thyme
  1 tsp
• garlic powder
  1 tsp
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• potatoes
  2 c
• ranch spice
  1 tsp
• red onion
  1 unit
• salt
  to taste
• vegan mayo
  2 tbsp
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   button mushrooms red onion potatoes ranch spice dried thyme garlic powder mushroom stock concentrate vegan mayo demi-baguette arugula cooking oil olive oil water salt black pepper

   button mushrooms: 8 oz, red onion: 1 unit, potatoes: 2 c, ranch spice: 1 tsp, dried thyme: 1 tsp, garlic powder: 1 tsp, mushroom stock concentrate: 2 unit, vegan mayo: 2 tbsp, demi-baguette: 1 unit, arugula: 2 c, cooking oil: 1 tbsp, olive oil: 1 tbsp, water: ¼ cup, salt: to taste, black pepper: to taste
2. 

   2

   Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice button mushrooms. Halve, peel, and thinly slice red onion.
3. 

   3

   Toss potatoes on a baking sheet with a drizzle of cooking oil, half the ranch spice, a pinch of salt, and a pinch of black pepper. Roast until browned and tender ⏱️ 18 minutes .
4. 

   4

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add button mushrooms; season with salt and black pepper. Cook, stirring, until lightly browned ⏱️ 4 minutes . If mushrooms begin to brown too quickly, lower heat and add a splash of water.
5. 

   5

   Add red onion and another drizzle of oil; season with half the dried thyme and a pinch of salt and black pepper. Cook, stirring, until veggies are browned and tender ⏱️ 5 minutes . Turn off heat; transfer mixture to a plate and cover to keep warm. Wipe out pan.
6. 

   6

   Heat a drizzle of olive oil in the same pan over medium heat. Add mushroom stock concentrate, half the garlic powder, and remaining water. Cook, stirring occasionally, until slightly reduced ⏱️ 2 minutes .
7. 7

   Halve demi-baguette lengthwise and place halves directly on the oven rack. Toast until golden brown ⏱️ 3 minutes .
8. 8

   In a small bowl , combine vegan mayo and remaining garlic powder. Season with salt and black pepper to taste.
9. 9

   Spread a thin layer of aioli over the cut sides of toasted demi-baguette halves. Fill with the mushroom mixture; top with arugula. Close sandwiches and cut in half.
10. 10

    Divide au jus between two small serving bowls. Divide sandwiches and roasted potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.