Cheesesteak?!
Like I’ve mentioned before, my sweetie is not a vegetarian. He is a real meat and potatoes kind of man, but every once in a while – when he’s feeling adventurous – he’ll try a vegetarian dish. This one, he tells me, is the kind of sandwich even a carnivore can really sink his teeth into.Portabella mushrooms are thick, meaty (a key word here) fungi that hold up well when fried. They can be used in myriad recipes in place of meat because of their dense texture.
Mushrooms in general are just beginning to be appreciated for their health benefits.The common mushroom contains high amounts of Vitamin D and B vitamins. They also contain potassium, and phosphorus, as well as high concentrations of antioxidents.
One study shows that mushrooms contain aromatase, which is known to lower estrogen level, which could reduce the susceptibility of some women to breast cancer. The study showed that women who ate fresh mushrooms every day were 64 percent less likely to get breast cancer and those whp ate mushrooms and drank green tea reduced their risk by 90 percent.
So, for those women who can’t make themselves give up meat, this might be a new way to add mushrooms to their diet. And for the meat and potatoes guys, this is a perfect sandwich.
And, of course, for those of us who don’t eat meat at all, this is a delicious recipe to add to our collection.
Meatless Cheese Steak
1 large portabella mushroom (4-5 small)
½ onion
Green and red pepper, sliced into thin strips
Butter
Extra virgin olive oil
2 hoagie rolls (or Italian or French bread)
Mozzarella and/or Pepper Jack cheese
Parmesan cheese
· Wash portabellos.They might seem a little dry, especially around the'gills'. Cut them into strips. Cover mushroom strips with olive oil and allow them to soak while you prepare the onions. Cut onions into thin strips.
· Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown. The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil. The longer and slower you cook the onions, the better. Once onions are done, remove from skillet and add the peppers. Cook them quickly so they remain a little crunchy.
· Preheat broiler. Use the same skillet to heat up the portabello mushrooms. Again, cook in butter and olive oil just until warm and tender.
· Distribute cooked portabellos evenly to each roll. Cover with caramelized onions. Add cheese to taste. Sprinkle with parmesan cheese.
· Broil until cheese melts just a little and the rolls begin to brown, 3-5 minutes.
½ onion
Green and red pepper, sliced into thin strips
Butter
Extra virgin olive oil
2 hoagie rolls (or Italian or French bread)
Mozzarella and/or Pepper Jack cheese
Parmesan cheese
· Wash portabellos.They might seem a little dry, especially around the'gills'. Cut them into strips. Cover mushroom strips with olive oil and allow them to soak while you prepare the onions. Cut onions into thin strips.
· Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown. The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil. The longer and slower you cook the onions, the better. Once onions are done, remove from skillet and add the peppers. Cook them quickly so they remain a little crunchy.
· Preheat broiler. Use the same skillet to heat up the portabello mushrooms. Again, cook in butter and olive oil just until warm and tender.
· Distribute cooked portabellos evenly to each roll. Cover with caramelized onions. Add cheese to taste. Sprinkle with parmesan cheese.
· Broil until cheese melts just a little and the rolls begin to brown, 3-5 minutes.
