A Healthy Take on a Classic: Vegetarian Mushroom French Dip
There’s something undeniably nostalgic about a French Dip sandwich. The melty cheese, the warm crusty bread, and of course—that savory broth you dunk it into like it’s soup and sandwich heaven. But let’s be honest, the traditional version can feel a little heavy. This is my health-forward take that doesn’t sacrifice flavor.
My Vegetarian Mushroom French Dip is satisfying, and loaded with nourishing ingredients. It features a medley of baby Bella and shiitake mushrooms, sweet caramelized onions, spicy Coleman’s mustard, melty provolone, and a deeply savory mushroom broth for dipping. All of it is tucked into a toasty whole grain sourdough baguette—my go-to for both taste and gut-friendly goodness.
Why You'll Love This Version
No meat, no problem. Mushrooms bring bold, meaty flavor with a lighter footprint.
Gut-friendly bread. I use a whole grain sourdough—it’s easier to digest and naturally fermented.
Coconut aminos add umami without soy.
Mushroom broth gives the dipping sauce rich depth.
Dandelion greens balance the richness with just the right touch of bitter.
And that hint of heat from Coleman’s mustard? Game-changer.
Ingredients
For the Mushroom Filling:
1 tbsp olive oil
1 tbsp unsalted butter (or vegan butter)
1 large sweet onion, thinly sliced
3 garlic cloves, minced
8 oz baby Bella mushrooms, sliced
8 oz shiitake mushrooms, sliced (stems removed)
1 tbsp coconut aminos
1 tsp balsamic vinegar
1 tsp fresh thyme (or ½ tsp dried)
Salt + pepper to taste
For the Broth (Au Jus):
2 cups mushroom broth
1 tbsp coconut aminos
1 tbsp balsamic vinegar
½ tsp garlic powder
½ tsp onion powder
Optional: ½ tsp white miso paste for extra umami
To Serve:
Whole grain sourdough baguette or rolls, sliced
Provolone cheese slices
Coleman’s mustard (adds a perfect spicy note)
A small handful of dandelion greens (or arugula if preferred)
How to Make It
1. Caramelize the Onions
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook for 10–12 minutes until deeply golden and soft.
2. Sauté the Mushrooms
Add garlic, then mushrooms. Cook until their moisture evaporates and they begin to brown—about 7–10 minutes. Stir in coconut aminos, balsamic vinegar, thyme, salt, and pepper. Let everything simmer together for another 1–2 minutes.
3. Simmer the Broth
In a small saucepan, combine the mushroom broth, coconut aminos, balsamic, garlic powder, and onion powder. Simmer gently for 5–10 minutes. If using miso, whisk it in at the end once off the heat.
4. Assemble the Sandwiches
Toast your sourdough baguette slices. Spread a little Coleman’s mustard on the base, then layer with the warm mushroom-onion mixture, fresh dandelion greens, and provolone cheese.
5. Melt + Serve
Pop the sandwiches under the broiler just until the cheese melts. Serve with a warm bowl of mushroom broth on the side—and dunk away.
Let’s Talk Bread
I’ve tried this with a few different breads, and sourdough wins every time. Not only is it sturdy enough to hold the filling and withstand the au jus, but its natural fermentation also makes it easier on digestion and lower on the glycemic index than many other breads.
If you’re gluten-sensitive (but not celiac), sourdough might be gentler on your system—and adds just the right tang.
Final Thoughts
This sandwich feels indulgent in all the right ways—but leaves you feeling good, not weighed down. It’s rich, balanced, and delicious enough to make on repeat.
Let me know if you try it—I’d love to see your take.
Tag me @onyxandanchor on Instagram.
From my kitchen to yours, enjoy every dip,
Christie
