Best mushroom vegan cheese steak sandwich
Use the Sarno Sear to create delicious mushroom steaks as the base of this vegan cheese steak sandwich. Crispy, meaty, tender and delicious, seriously amazing! Mix it with your favourite vegan cheese (we used Follow Your Heart Gouda), some chopped pickles (our fave) and heat from ‘hots’… all in a toasted baguette…perfection.
Ingredients
- 2 Cluster Brown Oyster Mushrooms, de-stemmed
- Cucumber slice pickles, diced
- ‘Hots’ Thai red chillies, finely sliced
- Baguette, halved and sliced to make a sub
- 1/2 onion, julienned
- Vegan mayo
- Follow Your Heart Gouda cheese, slices
- Oil
- Coarse salt
- Pepper
- Granulated garlic
Method
- Preheat oven to 400ºF (200ºC).
- Heat a large cast-iron pan over a medium-high heat until very hot, for about 2 minutes. Add 2 tablespoons of oil, swirling to coat the pan. Add mushrooms bottom side (stem side) down in the pan and press down with a second cast iron pan. Cook for 3-5 minutes, then remove.
- Take a towel to wipe the bottom of the pressing pan, turn over mushroom steaks, repeating again on the other side. Remove pressing pan and add salt, pepper and granulated garlic on top of the mushrooms. Add a little more oil and turn to cook for 3-5 minutes. Season the other side with salt, pepper and granulated garlic. Keep flipping until golden brown on both sides.
- Move mushrooms to the side of the pan, add onions to other side, seasoned with salt and pepper. Transfer pan to oven, to cook for 15 minutes.
- Assemble subs – spread mayo on both sides, add cheese slices, chopped mushroom steak, crispy onions, pickles and chillies. Pop in the oven for a couple of minutes until cheese has melted and the bread is lightly toasted.