Mushroom Cheesesteak Sandwiches Recipes

Steps:

• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and sauté for about 3 minutes until translucent.
• Add the garlic and cook for about 2 minutes, until fragrant.
• Add the green pepper. Stir and sauté for about 5 minutes until tender.
• Transfer the sautéed vegetables to a bowl and set aside.
• Melt the vegan butter in the pan.
• Add the mushrooms and stir to coat in the butter.
• Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
• Add the green pepper, onion, and garlic mixture back to the pan and stir.
• Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
• In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
• Add the potato and blend until homogenous.
• Fill the hoagies with the mushroom mixture.
• Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
• Enjoy!

Steps:

• Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
• Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
• Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.

Steps:

• Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
• Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
• Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.