Savory Mushroom Cheesesteak 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.
Stir in the bell peppers, tamari or soy sauce, and Worcestershire sauce
Cook until the bell peppers are tender, about 3 to 5 minutes
Stir in the provolone cheese until melted, or sprinkle it over the mixture
Toast the ciabatta rolls if desired
Assemble the sandwiches by placing the mushroom mixture into the rolls