Attention all fungi lovers! (And non-fungi lovers, because you’re guaranteed to be converted after trying this recipe.) Have I got a treat for you guys! The inspiration for these juicy mushroom dips comes from my lovely man, B, who is always hungry for mushies. We have been feasting on many varieties this summer, and as soon as the weather started to turn a bit fall-ish, I got the idea for this vegan version of a classic beef dip.
The pickly aioli that I smother all over the buns is seriously addicting. Thankfully there is no one to tell me to stop eating finger licks of it all day long!
This recipe can easily be made gluten-free by subbing gluten-free buns. We served ours up with slivered red onion and bread and butter pickles, but these savoury sannies would also taste great topped with some lettuce or kale, sauerkraut, or thinly sliced cabbage.
These dippers make an amazing meal on their own, but we paired ours with kale Caesar salad topped with garlicky roasted chick pea croutons. I’ll be sure to post the recipe for that soon!
I am not usually one for hearty, comfort food in the summer, but these sannies are still light enough that I could eat them year-round, and be insanely happy to do so!
If you have extra dipping broth once all your burgs are done, simply toss it in the freezer and add it to my vegan ramen broth base (recipe for which is also coming soon!!)
Even if you aren’t the biggest fungi fan in the world, I promise these juicy bad boys will make you change your mind!
Happy mushroom mowing, friends!
Mouth-Watering Mushroom Dips!
The juiciest, most satisfying mushroom dips you'll ever have!
For The Portobello Patties:
- 4 portobello mushrooms
- 1 ½ tbsp. olive oil
- 2 cloves garlic minced
For The Dipping Broth:
- ½ large red onion diced
- 2 cloves garlic minced
- 1 cup cremini mushrooms finely chopped
- 1 tbsp. ginger minced
- 2 tbsp. tamari
- 2 tbsp. sesame oil
- 4 c. mushroom stock
For The Aioli:
- 6 tbsp. vegan mayonnaise
- 2 tbsp. horseradish
- 2 tbsp. dijon mustard
- 4 tbsp. bread and butter pickles minced
For The Mushroom Dips:
- 4 kaiser buns
- 1/4 red onion slivered
- 1/4 c. sweet pickles sliced
For the Broth:
In a medium pot on medium heat, add 1 tbsp. of the sesame oil and the diced onion.
- Stir and cook until translucent – about 3-4 minutes.
- Add the minced garlic and ginger, and continue to cook for another 2-3 minutes, stirring occasionally.
Toss in the chopped creminis, as well as the Tamari and the remaining 1 tbsp. of sesame oil.
- Stir and let the mixture cook down for 3-5 minutes.
- Add the 4 cups of mushroom stock, bring to a boil, then reduce and simmer for 5-10 minutes before removing from heat.
- If not consuming immediately, allow the broth to cool, then store in a sealed glass jar in the fridge until ready to reheat.
For The Aioli:
- Combine the vegan mayo, horseradish, and Dijon in a small bowl.
Mince the pickles and stir them into the dip.
- Cover and refrigerate until ready to use.
For The Portobellos:
Preheat a large skillet (I recommend using cast iron), or the BBQ to medium-high. (I use the BBQ wherever possible!)
With the tops of the mushrooms facing down, sprinkle a little olive oil, some minced garlic, a healthy pinch of salt, and fresh ground pepper on each cap.
Place on the grill, tops down. Cover with a lid, and allow to cook for 7-10 minutes.
When your mushies are cooked, remove them from the grill and allow to cool for a few minutes before eating. (They will start to wrinkle around the edges and the juices will rise to the top once they are done.)
For The Mushroom Dips
Slice a kaiser bun and smother it in the pickly aioli.
Add a portobello, some slivered onion, extra pickles, and any other toppings you fancy.
Fill a small bowl with hot broth to dip in, and dive in!
Nutrition information excludes the broth and aioli. As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
If you’re looking for more comforting recipes, be sure to check out my Creamy Pumpkin & Cauliflower Soup. It’s thick, rich in flavour, and perfect on a chilly fall day!