About the mushroom sandwich
This vegan mushroom sandwich is everything a sandwich should be—savory, satisfying, and flavorful. It’s layered with caramelized onions, garlicky mushrooms, and melty vegan cheese, all tucked into crusty French bread. Whether you need a quick weekday lunch or a cozy weekend dinner, this sandwich delivers every time.
If you love the idea of a French dip but prefer not soaked bread, this recipe is for you. No broth is needed—just bold, umami-rich mushrooms do all the heavy lifting.
Ingredient notes
- Mushrooms: I love using a mix—cremini, white, and shiitake—for depth of flavor. You can also use Portobello for a meaty bite, or oyster mushrooms for something special. Use whatever you have or love!
- Onion
- Garlic + soy sauce
- Olive oil
- French bread or baguette
- Cheese: Optional but delicious. I used a smoked gouda—it adds an amazing layer of flavor.
How to make a vegan mushroom sandwich?
- In a frying pan, add the olive oil, onions, and mushrooms, along with the garlic, to caramelize until they become deliciously golden brown. Add the soy sauce.
- Put the mixture on a piece of French bread, add the cheese, and bake it to melt. You can also grill the sandwich instead.
Variations
- Turn it into a French Dip-style sandwich with a quick broth made from veggie broth + soy sauce or an onion soup-inspired broth.
- Use sliced sandwich bread and grill it on a skillet with oil or vegan butter until golden.
Tips & tricks to make the best sandwich
- Eat right away! The filling is juicy, and if left too long, it can make the bread soggy.
- Make it your own—add mustard, vegan mayo, avocado, pickles, jalapeños, or fresh lettuce and tomato.
- Grill it for extra flavor—especially if you’re using sandwich bread.
- Pair it with something fresh like a simple vinaigrette salad or my raw broccoli apple salad for a complete meal.
Mushroom and Onion Sandwich
This mushroom and onion sandwich is one of those recipes you memorize after making it once—it’s just that easy and delicious. Perfect for busy weeknights, last-minute lunches, or when you’re not sure what to make but still want something hearty and satisfying.
Ingredients
- 3 tablespoons olive oil
- 32 oz mushrooms cremini, Portobello, or a mix, sliced
- 1 large onion thinly sliced
- 2 garlic cloves sliced
- 2 tablespoons soy sauce
- Pinch of salt
- Freshly ground black pepper to taste
- For the sandwich:
- 4 pieces French bread or baguette
- 4 slices cheese slices smoked or your favorite variety
Instructions
- In a large frying pan, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Sauté for 5–7 minutes, or until the onions are soft and the mushrooms are fully cooked.
- Stir in the soy sauce, a pinch of salt, and black pepper to taste. Continue cooking until most of the liquid has evaporated and the mixture is golden and flavorful.
- Slice the French bread down the middle without cutting all the way through. Stuff each one with the mushroom-onion mixture and top with a slice of vegan cheese.
- Place the sandwiches in the oven or toaster oven for a few minutes, just until the cheese melts. Serve hot and enjoy immediately.
Notes
Best eaten right after assembling to avoid soggy bread.
Feel free to customize with mustard, vegan mayo, pickles, or avocado.
You can also grill the sandwich or use sandwich bread and toast it on a griddle.
Nutrition
Calories: 228kcalCarbohydrates: 17gProtein: 9gFat: 16gSaturated Fat: 3gSodium: 721mgPotassium: 788mgFiber: 4gSugar: 6gVitamin A: 1IUVitamin C: 7mgCalcium: 32mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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