Recipe by That is Dr House to you
From an old issue of my now defunct favorite mag... Veggie Life
Top Review by Miseraya
This is a fantastic meal! We managed to feed 2 hungry vegans and 2 die hard carnivores with this and we all walked away stuffed and looking forward to the next time we can make it. Thanks for posting this!
- 2 cups vegetable stock
- 1 -2 teaspoon Braggs liquid aminos or 1 -2 teaspoon liquid amino acid or 1 -2 teaspoon soy sauce
- 1 dried shiitake mushroom, crushed (optional)
- 4 large portabella mushrooms
- 2 tablespoons vegetable oil
- 1 large bell pepper
- 1⁄2 large yellow onion
- 24 inches baguette
- 2 tablespoons butter (optional) or 2 tablespoons vegan margarine (optional)
Directions See How It's Made
- You want a nice dark vegetable stock. Slice the bell pepper into 8 rings. Slice the onion thickly and separate into half rings. The baquette should be 24 inches long, half it lenghtwise and cut into 4 buns.
- Combine stock, Braggs, and shiitake in pan. Trim the portobello stems ends and then remove stems, rinse, and chop coarsely. Add to Braggs mix. Bring to a boil then simmer for 15 to 20 minutes after you reduce the heat.
- Brush any dirt from portobello caps then slice each cap in half (as you would split a layer cake), forming 8 mushroom cutlets. Note this is not going to be easy so be careful.
- In a large heavy non stick sillet, sauté mushroom cutlets in oil over medium heat until slightly softened, about 2 minutes per side. So 2 at a time so you don't crowd them. Then set aside.
- After you are done keep the heat on and add pepper and onion slices to skillet. Sauté until slightly softened, stirring constantly, for about 3 minutes.
- Strain hot stock using a fine mesh into skillet. Toss what remains in strainer and add mushrooms cutlets to skillet, cover, and reduce heat to low. Simmer for about 5 minutes, until vegetables are tender and broth is rich and dark. You want 1 1/2 cups broth. Add water if needed. I add a bit of stock to that water but your choice.
- Spread rolls with butter if using and toast them lightly under broiler. I also simply grill the sandwich side like the do in restaurants. To do that simply heat a cast iron skillet or grill and place the rolls face down on it. Check. When it toasts remove.
- Using a slotted spoon, remove vegetables from broth and arrange on bottom halves of rolls. Replace tops and cut sandwiches in half.
- Serve each sandwich with a small bowl of the broth for dipping.