The Shiitake and Cremini Mushroom French Dip is a rich, umami-packed vegetarian twist on the traditional French dip sandwich. With its hearty filling of caramelized mushrooms, shallots, and garlic simmered in a soy-based broth, this dish combines deep, savory flavors with satisfying textures. Toasted baguette rolls and melted Swiss cheese elevate this sandwich to a comforting yet elegant meal that’s as enjoyable to make as it is to eat.
This recipe begins with two star ingredients: shiitake and cremini mushrooms. Shiitake mushrooms, known for their smoky, earthy flavor, and cremini mushrooms, with their mild nuttiness, create a balance of bold and subtle tastes. Cooking the mushrooms together allows their flavors to meld and intensify, making them the perfect base for a dish like this. Shallots and garlic enhances the natural richness of the mushrooms, while deglazing the pan with soy sauce, hoisin sauce, and rice vinegar infuses the filling with salty, tangy notes that keep every bite exciting.
The heart of a French dip sandwich lies in its broth, and this recipe delivers a unique twist. Vegetable broth forms the base, infused with the flavors of the mushrooms, soy sauce, hoisin sauce, sesame oil, and a splash of rice vinegar for a nice balance of savory and tangy flavors. Fresh cilantro is added toward the end of the simmering process, lending a bright, herbal freshness that cuts through the richness of the broth. The result is a dipping sauce that’s deeply flavorful and pairs beautifully with the caramelized mushroom filling.
To build the perfect sandwich, crusty baguette rolls are lightly toasted to create a sturdy base that stands up to the juicy mushrooms and melted cheese. Swiss cheese adds a creamy, nutty element that complements the earthiness of the mushrooms without overpowering them. Assembling the sandwich is simple: layer the mushroom mixture onto the toasted rolls, top with cheese, and bake until melted and bubbly. The finishing touch? A bowl of the warm broth for dipping, ensuring that every bite is moist, flavorful, and deeply satisfying.
This Shiitake and Cremini Mushroom French Dip isn’t just a vegetarian alternative to the classic—it’s a dish that stands on its own. The umami-forward flavors and textures make it hearty enough to please meat lovers while offering a creative and delicious option for vegetarians. The simplicity of the ingredients and the one-pan cooking method make this recipe approachable, while the depth of flavor ensures it feels special enough for any occasion.
The Shiitake and Cremini Mushroom French Dip captures everything great about a French dip sandwich, bringing in bold, creative flavors. It’s proof that even a classic can be reimagined into something entirely new and unforgettable.
Shiitake and Cremini Mushroom French Dip
4
servings15
minutes30
minutes45
minutesThis Shiitake and Cremini Mushroom French Dip features caramelized mushrooms simmered in a rich soy-based broth, served on toasted baguettes with melted Swiss cheese. This vegetarian twist on the classic French dip delivers bold, umami-packed flavors in every bite.
Ingredients
1 pound shiitake mushrooms, sliced
1 pound cremini mushrooms, sliced
2 tablespoons unsalted butter
2 tablespoons sesame oil
2 shallots, finely chopped
4 cloves of garlic, minced
4 cups vegetable broth
1/4 cup soy sauce
1 tablespoon hoisin sauce
1/4 cup fresh cilantro
1/4 cup rice vinegar
to taste, salt and ground black pepper
- For the Sandwiches
4 baguette rolls, halved lengthwise
8 slices of Swiss cheese
Directions
- Sauté the Aromatics and Mushrooms:
Heat the butter and sesame oil in a large skillet over medium heat. Add the shallots and garlic, and cook for 2-3 minutes until fragrant. Add the sliced shiitake and cremini mushrooms and cook for 7-8 minutes, stirring occasionally, until they are softened and browned. - Deglaze the Pan:
Stir in the soy sauce and hoisin sauce, scraping up any browned bits from the bottom of the pan. Add the rice vinegar and cook for 2 minutes to allow the flavors to meld. - Simmer the Broth:
Add the vegetable broth, a pinch of salt, and freshly ground black pepper. Stir to combine and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld and the broth to reduce slightly. Stir in the fresh cilantro and simmer for 10 minutes. - Strain the Broth:
Strain the broth into a bowl. Set aside the mushroom mixture. - Prepare the Sandwiches:
Preheat your oven to 375°F (190°C).
Divide the reserved mushroom mixture evenly among the bottom halves of the rolls. Place 2 slices of Swiss cheese on top of each sandwich, then place in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Top with the remaining halves of the rolls. - Serve:
Serve each sandwich with a small bowl of the warm broth for dipping.