Sandwiches
Ingredients
- 1 cup julienned spanish onion
- 2 tablespoons extra-virgin olive oil
- 8 cups sliced portobello mushrooms
- 1 teaspoon porcini mushroom powder
- 1/2 teaspoon dried oregano
- 2 teaspoons finely chopped garlic
- 2 tablespoons tamari or soy sauce
- 1/2 teaspoon worcestershire sauce
- 2 cups julienned red and/or green bell peppers
- 1/4 cup grated provolone cheese
- 4 ciabatta rolls or sub rolls
Preparation
Heat a large sauté pan over medium-low heat. Put in the onions and oil, shaking the pan to coat the onions. Cook until the onions are translucent, 3 to 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, 3 to 5 minutes more.
Stir in 6 cups of the mushrooms, cover, and sweat the mushrooms until they are tender and release their juices, about 5 minutes.
Stir in the porcini powder and oregano and raise the heat to high. Cook, uncovered, until the pan goes dry and the mushrooms caramelize, 2 to 3 minutes, stirring to prevent burning. When the mushrooms are nicely browned, stir in the garlic and cook for 1 minute.