Recipe developer and food stylist Jason Skrobar knows that the sandwich is an art form. His new cookbook, The Book of Sandwiches: Delicious to the Last Bite: Recipes for Every Sandwich Lover, contains recipes both classic and inventive – as well as some that fall in between, like this Mushroom Dip. Skrobar explains: “The idea for this sandwich came to me while I was researching classic sandwiches. The French dip has been around since the early 1900s, invented by one of two Los Angeles restaurants, depending on whom you believe. It’s a hot sandwich usually composed of thinly sliced beef nestled into a French roll or baguette. And that’s where the “French” in French dip comes from – the bread, not because of any relation to France.

I wanted to take this concept and put a different spin on it. I love the meatiness of mushrooms and thought I could create a vegetarian sandwich in a style that hasn’t been overdone. I think this one delivers. The crispy fried mushrooms sit on a bed of savoury and slightly spicy butter that melts somewhat when the mushrooms get nestled on top. And the crusty rolls work perfectly with the crispy mushrooms when dipped into the mushroom jus. It’s a sandwich that checks a lot of boxes.”

Two mushroom dip sandwichs and a person's hand dipping one on a light pink plate on a light blue surface

Mushroom Dip Sandwiches

Jason Skrobar's vegetarian take on the classic French dip sandwich is made with crispy mushrooms.

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Course Main Course, sandwich

Servings 6

Ingredients

Mushroom Jus

1 tbsp extra-virgin olive oil
2 carrots chopped
1 medium onion chopped
kosher salt and cracked black pepper
2 cloves garlic sliced
2 tbsp tomato paste
7 oz (200 g) cremini mushrooms sliced
1 oz (15 g) dried shiitake mushrooms
1 sprig fresh sage
5 cups water

Shallot Chili Butter

½ cup unsalted butter softened
1 shallot finely minced
1 tsp kosher salt
1 tsp cracked black pepper
½-1 tsp chili flakes depending on your spice preference
2 tbsp finely chopped fresh flat-leaf parsley

Crispy Fried Mushrooms

2½ cups all-purpose flour
1½ cups buttermilk
2 tbsp cornstarch
1 tsp dried oregano
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
½ tsp sweet paprika
½ tsp cracked black pepper
8 cups neutral oil for frying such as grapeseed or sunflower
10½ oz (300 g) oyster mushrooms
flaky salt

To Assemble

6 crusty rolls cut in half and toasted
chopped fresh thyme

Instructions

Mushroom Jus

Heat the oil in a large pot over medium-high heat. Add the carrots and onion, season with salt and pepper and sauté for 5 minutes. Add the garlic and tomato paste and continue to sauté for 1 minute. Add the fresh and dried mushrooms, sage and water and bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes. Remove from the heat and strain the liquid, discarding the vegetables and herbs. Return the liquid to the pot, adjust the seasoning if needed, and turn the heat to low to keep warm while you make the mushrooms and butter. The simmering jus will envelop your kitchen with the warmest of hugs – enjoy it.

Shallot Chili Butter

Mix all the ingredients in a small bowl until well combined. Set aside but do not refrigerate. Any leftover butter can be stored in an airtight container in the fridge for a few weeks.

Crispy Fried Mushrooms

Line a baking sheet with paper towels and place a wire rack on top.
Place 1 cup flour in a bowl, pour in the buttermilk and whisk to combine until no lumps remain. In a second bowl, combine the remaining flour, cornstarch, oregano, salt, garlic powder, onion powder, paprika and pepper and whisk to combine.
Heat the oil to 350°F in a heavy-bottomed pot over medium-high heat. Coat the mushrooms in the dry flour mixture and then dip them in the buttermilk mixture, ensuring the whole mushroom is covered.
Carefully place them back in the dry flour mixture and press it onto them to coat.
Fry the mushrooms in the hot oil for 2 minutes, then flip and fry for 2 more minutes. Remove to the prepared baking sheet and sprinkle with flaky salt.

To Assemble

Generously butter the toasted buns with the shallot chili butter and nestle in two to three fried mushrooms. Sprinkle with chopped thyme and serve with a warm bowl of Mushroom Jus for dipping. Enjoy!