Lion's Mane French Dip Sandwich
In this spin on a classic French Dip, chef Juan David Umaña utilizes lion’s mane mushrooms as a meaty substitute. As a chef focused on plant-based fare, mushrooms have played a pivotal role in his flavors and textures. Lion’s mane mushrooms serve as a perfect vessel for absorbing marinades and being exposed to high heat while maintaining their textual integrity. If you are unable to get a hold of lion’s mane, portobellos and shiitakes make a great substitution.
Ingredients
For Marinade:
5 teaspoons cumin seeds, toasted and ground
2 teaspoons smoked paprika
2 teaspoons chili powder
¼ cup nutritional yeast
½ cup tamari
½ cup mirin
¼ cup sesame oil
¼ cup extra virgin olive oil
3 tablespoons white wine vinegar
3 bay leafs
3 tablespoons maple syrup
1 teaspoon pink Himalayan salt
½ pound lion’s mane mushrooms, sliced into steaks or torn into strips
For Sandwich:
1 baguette, sliced lengthwise
4 ounces provolone, havarti, or vegan cheese, cut into thin slices
1 bunch scallions, thinly sliced
For Roasted Garlic Butter:
3 full heads garlic, cloves peeled and trimmed
1 tablespoon extra virgin olive oil
8 tablespoons butter or vegan butter
1 bunch chives, minced
1 tablespoon whole grain Dijon mustard
½ teaspoon pink Himalayan salt
For Au Jus:
1 tablespoon extra virgin olive oil
1 large shallot, minced
2 full heads garlic, cloves peeled, trimmed and minced
1 bundle fresh thyme
1 teaspoon porcini powder, optional
1 tablespoon sherry vinegar
1 cup marinade
1 cup vegetable broth
Directions
Prepare the marinade by adding all marinade ingredients except the mushrooms into a blender and processing on high until evenly incorporated. Reserve half the mixture in a small bowl. Pour the other half of the mixture into a large bowl and toss with the mushrooms. Drain excess liquid using a fine mesh strainer into the small bowl of reserved liquid. Cover both and place in the fridge for 8-24 hours.
One hour before you want to eat, preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper. Remove the mushrooms from the fridge and use your hands to place them on the prepared baking sheet, allowing excess marinade to drip off. Roast for 20 minutes, flip the mushrooms, and cook until well-caramelized, 20-30 minutes more.
To make the roasted garlic butter, coat the prepared garlic cloves with olive oil and place them in a small baking dish. Roast in the preheated oven, alongside the mushrooms, until tender and fragrant, about 15 minutes. Allow the garlic to cool, then puree in a food processor with the butter, chives, mustard and salt until all ingredients are incorporated consistently throughout the butter. Remove to a small bowl.
Prepare the jus by warming the olive oil in a small saucepan over medium heat. Add the shallot, garlic, thyme and porcini powder, if using. Cook until softened and fragrant, about 5 minutes. Add the vinegar, 1 cup reserved marinade and the vegetable broth. Bring to a boil over high heat, reduce to a simmer and allow the sauce to thicken for 10 minutes. Remove the thyme leaves and transfer the jus to a blender. Blend on high until the mixture is evenly incorporated. Strain the jus into four small ramekins or bowls.
Preheat the broiler to high. Spread the roasted garlic butter on both sides of the baguette. Add the cheese to one half of the baguette in an overlapping pattern so the pieces fan out across the entire loaf. Broil the bread for 1–2 minutes until the butter begins to brown and the cheese begins to melt. Add the mushrooms to the half of the baguette covered with cheese, top with scallions and close the sandwich. Cut the baguette into four servings and serve with jus.
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