Here’s a great sandwich recipe from Eating Well that’s perfect for lunch or a light dinner. Use this recipe as a base for whatever substitutions work best for you.
Don’t limit yourself to using just the types of mushrooms called for. Shiitake mushrooms, while really flavorful, seem a bit tough for this sandwich, so you may want to seek an alternative. And while giant portobellos are nice, you can easily get away with using smaller ones with no detriment to sandwich’s taste or quality.
You also don’t have to limit the type of broth you use. I used a type of Vietnamese bouillon broth to very good effect.
Last thing about this: the bread will make or break this sandwich. A good sub-sandwich/hoagie roll works well for these, as does banh mi bread. I made my own for this, and it was well worth the extra effort. If you use my banh mi bread recipe, just divide the dough into 4 pieces, instead of 8, for properly-sized rolls for these sandwiches.
*What you’ll need:
- 3T extra-virgin olive oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 4 large portobello mushroom caps, gills removed, cut into 0.25-inch-thick slices
- 12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped
- 1T Dijon mustard
- 1T chopped fresh thyme—don’t fret if you don’t have any on hand. It was fine without it.
- 1 .5 cups reduced-sodium vegetable broth or mushroom broth
- 0.25 cups dry sherry—I used sake to good effect
- 4 small whole-wheat hoagie rolls, halved lengthwise
- 4 slices provolone cheese—use 4 slices for two sandwiches. Why skimp on the cheese?
*For 4 sandwiches. If making only 2, still make the full amount of broth, you’ll need it for the dip.
What to do:
Heat 1T oil in a large, heavy frypan over high heat. Add the onion and cook, stirring frequently, until it’s slightly lightly browned (3-4 minutes). Add the garlic and cook for about 1 minute before transferring the onions and garlic to a medium bowl.
Add 1T oil back to the frypan. Add the first of the two types of mushrooms you’re using, and cook for about 5-6 minutes, stirring often, until browned. Transfer to the onion/garlic bowl. Add the last 1T olive oil and the second type of mushrooms you’re using to the pan. Cook, stirring often, for 5-6 minutes, until browned. Return the first mushrooms, onion and garlic to the pan and stir in the mustard and thyme (if using). Now add the broth and sherry, stirring and simmering for about 5 minutes.
Adjust one of the racks in your oven for broiling, and turn on the oven to a high-temp broil.
To assemble the sandwiches, scoop out most of the inside of the bread/rolls—tops and bottoms (maybe keep for other uses, such as breadcrumbs). Place the rolls cut-side up on a baking sheet (the sandwich tops, too). With a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (keep the the sauce for the “dip”). Top with cheese—provolone is perfect for this recipe.
Broil the sandwiches until the cheese is bubbly and lightly browned, maybe1 or 2 minutes. Keep an eye on it!
Place the top halves of the rolls on the sandwiches and serve with with reserved sauce in dipping bowls.
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