Vegan Mushroom French Dip Sandwiches

🥘 Ingredients

• Ranch Spice
  1 tbsp
• arugula
  4 oz
• button mushrooms
  8 oz
• cooking oil
  5 tsp
• demi-baguette
  4 unit
• dried thyme
  1 tsp
• garlic powder
  2 tsp
• mushroom stock concentrate
  4 unit
• olive oil
  1 tsp
• pepper
• potatoes
  24 oz
• red onion
  2 unit
• salt
• vegan mayo
  3/4 c

🍳 Cookware

• baking sheet
• large pan
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice red onion . Toss potatoes on a baking sheet with a large drizzle of cooking oil , half the Ranch Spice (all for 4 servings), salt , and pepper . Roast on the top rack until browned and tender, ⏱️ 20 minutes .

   potatoes: 24 oz, button mushrooms: 8 oz, red onion: 2 unit, cooking oil: 5 tsp, Ranch Spice: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, ⏱️ 5 minutes . Stir in a splash of water if the mushrooms begin to brown too quickly. Add onion and another drizzle of oil; season with half the dried thyme (all if making 4 servings) and a pinch of salt and pepper. Cook and stir until the vegetables are browned and tender, ⏱️ 7 minutes . Turn off heat; transfer filling to a plate and cover to keep warm. Wipe out the pan.

   dried thyme: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in the same large pan over medium heat. Add mushroom stock concentrate and half the garlic powder and 1/4 cup water (1/3 for 4 servings). Cook, stirring occasionally, until slightly thickened, ⏱️ 3 minutes .

   olive oil: 1 tsp, mushroom stock concentrate: 4 unit, garlic powder: 2 tsp
4. 

   4

   Halve demi-baguette lengthwise and place the baguette halves directly on the oven rack. Toast until golden brown. In a small bowl , combine vegan mayo with the remaining garlic powder. Season the aioli with salt and pepper to taste.

   demi-baguette: 4 unit, vegan mayo: 3/4 c
5. 

   5

   Spread a thin layer of aioli over the cut sides of the toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill the baguette halves with the mushroom mixture; top with arugula . Close the sandwiches and cut each in half.

   arugula: 4 oz
6. 

   6

   Divide the au jus between two small serving bowls (four small bowls for 4 servings). Divide the sandwiches and potatoes between plates. Serve with the au jus and any remaining aioli on the side for dipping.