Nigella Lawson Portobello Mushroom Cheesesteak Sandwich Food

NIGELLA LAWSON PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH

Steps:

• Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
• In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
• Put about 2 tbls. of butter mix on top of each mushroom.
• Bake mushrooms until tender (15-20 min.).
• Slice foccacia down the center horizontally to create a bun.
• Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
• Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
• As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.

VEGETARIAN CHEESESTEAKS

Steps:

• Heat an oven to 425℉.
• Place the uncut sandwich rolls on a baking sheet and bake for 5 minutes. When you tap on the crust and it seems crisp but fragile, remove from oven.
• Squeeze the pepperoncini pepper juices into a small bowl. Slice the pepperoncini peppers into 1/4-inch rings and set aside.
• Thinly slice the rest of the vegetables-the onion, green pepper, jalapeño, and mushrooms. Set aside.
• Add oil to a large skillet and put over a medium heat.
• Add the onions to the oil and fry until just the edges of the onions turn brown.
• Add the bell peppers and jalapeño. Fry until all peppers begin to get soft.
• Add the mushrooms, the pepperoncini pepper juice, garlic salt, oregano, black pepper, and red pepper flake.
• Fry uncovered. Occasionally turn the vegetables until desired softness is reach. Remove from heat and mix in the sliced pepperoncini peppers.
• Slice the sandwich rolls and add a slice of provolone cheese to each roll. Add the pepper and mushroom mixture. Top with another slice of provolone cheese.
• Place sandwiches under a broiler until provolone cheese is melted. If you do not have a broiler, you can also bake it at 425℉ for about 5 minutes to get the same result.
• Serve hot.

PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
• Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
• Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

VEGAN PHILLY CHEESECAKE

Steps:

• Destem and wipe clean the portobellos. Cut them into 1/2" strips and set aside. Whisk together the ingredients for the portobello marinade. Transfer the marinade to a large ziplock bag. Add the portobello strips and shake the bag so that the portobellos are fully submerged. Let marinate while preparing the rest of the sandwiches.
• Preheat the oven to 400 F.
• Make the vegan cheese sauce. In a small saucepan over medium heat, melt butter. Add flour, whisking constantly, until a roux has formed. Add milk, 1/4 cup at a time. Continue to whisk constantly. Bring to a boil and cook for about 4-5 minutes until the mixture begins to thicken - it should coat the back of a wooden spoon. Remove from heat and add Mozzarella Cutting Board Shreds, salt, and pepper. Stir in until the cheese has melted. Set aside.
• Heat one tablespoon of oil over medium-low heat in a large skillet. Add onions and sauté for about 5 minutes, until onions are fragrant and translucent. Add peppers and button mushrooms and sauté for an additional 5 minutes until peppers cooked all the way through and slightly charred. Remove from heat and season with salt and pepper.
• Wipe clean the skillet. Add the remaining oil and increase the heat to medium. Add the marinated portobellos along with the marinade and sauté, stirring occasionally, for 3-5 minutes until the portobellos are crispy brown and charred on the outside.
• Assemble the sandwiches by placing 1/4th of the portobellos at the bottom of each hoagie roll. Top the onions/bell pepper mixture and a few dollops of vegan cheese sauce. Place on a baking sheet and bake 5 minutes until the bread is crispy and the cheese sauce is warm and melty. Remove from heat and serve immediately.