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mushroom french dip
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Mushroom French Dip

A lighter version of the classic roast beef sandwich. Portobello mushrooms and sauteed onions on a toasted baguette served au jus. Comforting and savory.
Course Main Course
Cuisine American
Keyword french dip, mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Duck Soup Kitchen


  • large skillet


  • 2 tbsp butter
  • 1 medium onion, sliced thinly (white or yellow)
  • 4 portobello mushroom caps, cleaned and sliced about ¼-inch thick pieces
  • 1+½ cups vegetable broth
  • cup sherry or white wine (dry)
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • 2 tbsp Worcestershire sauce
  • 1 French baguette, sliced in quarters and toasted
  • salt and pepper to taste


  • horseradish sauce
  • dijon mustard
  • sliced cheese of choice


  • Add butter to a large skillet and heat over medium.
  • Add the sliced onions and saute until the onions are golden, stirring often.
  • Add the sliced mushrooms and a pinch of salt and pepper and saute until cooked and tender.
  • Add the broth, sherry, herbs and Worcestershire sauce. Stir together and bring to a low boil. Simmer for 5 minutes.
  • Taste the jus (juice) and add salt and pepper to adjust the taste.
  • Use tongs to serve on toasted bread and ladle out the jus into a dip bowl.
  • Melt cheese on top if desired and serve with horseradish sauce and dijon mustard (optional).