VEGETARIAN MUSHROOM
CHEESESTEAK By Cozy Peach Kitchen
oad l n w Do e Recip Ingredients 16 ounces Baby bella or white mushrooms, thickly sliced 2 tablespoons olive oil, divided 1 tablespoon soy sauce 1 tablespoon all-purpose flour 1 teaspoon dry oregano 1 red bell pepper, sliced 1 green bell pepper, sliced 2 large onions white, yellow, and red all work 1/2 teaspoon salt 4 6" sub rolls 4 slices provolone cheese
"Taste great and so easy to make. Even the kids were fooled." - Kimbelry Tisdale, SS Subscriber
Directions 1. To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium heat. Saute the sliced onions for 10 minutes, until lightly browned. Sprinkle with 1/2 teaspoon salt and lower the heat to medium low. Stir the onions every 7-10 minutes. They're ready when golden brown and sweet. 2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Saute the mushrooms and peppers until the mushroom release most of their juices, about 7-8 minutes. 3. Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown. 4. Melt the provolone cheese by placing each slice over a section of mushrooms and peppers. Cover the pan with a lid
to melt. 5. Scoop the melted cheese and mushrooms onto a toasted sub
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roll. Top with caramelized onions and enjoy!
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