PHILLY STYLE MUSHROOM SUB

Ingredients 

For the Filling

• 400g chestnut mushrooms, finely sliced
• 150g portobello mushrooms, sliced
• 1 large onion, thinly sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 cloves garlic, crushed
• 2 tbsp cold-pressed rapeseed oil or vegetable oil

For the Seasoning

• 1 tbsp dark soy sauce
• 1 tsp yeast extract
• 1 tsp smoked paprika
• ½ tsp cracked black pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• Splash of Worcestershire-style sauce
• Sea salt to taste

For the Cheese Melt

• 200–250g mild Cheddar cheese (young soft farmhouse cheese), grated
• 1 tsp Dijon mustard (optional, enhances savoury flavour)
• To serve
• 2 soft sub rolls
• Butter or oil for toasting
• Chopped parsley or chives to garnish

Method 

1. Heat a large cast-iron pan until smoking hot. Add oil, then marinaded mushrooms in batches. Don’t stir too early. Let them catch and brown deeply. Cook 6-8 mins until dark, reduced and slightly sticky.
2. Add onions and peppers. Cook until soft and lightly charred (5 mins). Stir through garlic last minute.
3. Season to taste – it should feel almost “taste almost beefy”. Cook down until glossy and intensely savoury.
4. Toast rolls in the pan. Pile high with mushroom mix. Sprinkle with grated cheese and grill for 2-3 mins. Finish with herbs and black pepper.