- 5 ounces, sliced Shiitake Mushrooms
- 5 ounces, sliced Button Mushrooms
- 1 large Onion
- 1 small Fennel Bulb
- 4 Tablespoons (divided) Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon (optional) Mushroom & Co Multipurpose UMAMI Seasoning Blend
- 2 Tablespoons Mascarpone
- 2 Tablespoons, grated (optional) Parmesan Cheese
- 4 slices Provolone Cheese
- 1 cup Arugula
- 2 Hoagie Rolls
The ultimate mushroom and cheese sandwich.
How do you convert a mushroom hater? Borderline burn your mushrooms (yes!) then drown it in cheese and add it to a hoagie roll.
Yup, that’s how it’s done.
This sandwich draws inspiration from the infamous philly cheese steak but instead of the meat we are using mushrooms.
The 3 cheeses that take this to the next level are mascarpone, parmesan and provolone!
Each cheese has its own purpose. Mascarpone is so creamy and slightly sweet, parmesan adds that perfect amount of saltiness and the provolone gives it that cheese-pull!
Quick Prep Work
To make it easier, I recommend buying already sliced mushrooms. They also tend to cost the same as whole!
If you bought whole mushrooms, use a damp cloth (or paper towel) to gently rub off any dirt then slice. Medium to thick slices will work best.
Cut off the ends of the onion then peel. Cut in half and then into half moon slices.
Wash and discard any hard outer layers of the fennel then thinly slice.
Caramelize The Onions & Fennel
I recommend using a cast iron or stainless steel skillet for this.
Add 2 tablespoons of olive oil to your large skillet and heat on high heat.
Once the skillet is hot (should taken about 1 minute), lower the heat to medium add the sliced onion and sauté for 5-7 minutes.
Next, add the sliced fennel and and sauté for 15-20 minutes or until lightly golden and caramelized.
Season with 1/2 teaspoon of salt, stir then move to a bowl.
Use this skillet again for the next step. No need to clean.
Caramelize The Mushrooms
To your dirty skillet, add 1 tablespoon of olive oil and turn the heat back up to high.
Add the sliced mushrooms and using your spoon, spread out into one even layer.
It will appear to be a lot of mushrooms but as they cook, they will shrink down tremendously.
Now, lower the heat to medium and allow the mushrooms to sauté and caramelize undisturbed for 10 minutes.
This means no stirring, no touching for 10 minutes!
It will seem hard but just set a 10 minute timer and scroll through instagram while you patiently wait for the mushrooms get nice a brown.
Once the timer goes off, stir the mushrooms and sauté for another 10 minutes or until the mushrooms are evenly browned and border line burnt!
Let's Talk Seasoning
Melt The Cheese
Next, add 2 tablespoons of mascarpone cheese and 2 tablespoons of grated parmesan cheese to the mushrooms with the heat off.
Stir until the cheeses are fully melted and evenly incorporated with the mushrooms.
Using your wooden spoon or spatula, divide the mushroom mixture into two halves and form them into an oval shape.
Place two slices of the provolone cheese onto each of the mushroom mixture halves (four slices in total), turn the heat to medium-low and cover the skillet with a lid so that cheese can melt. Check on it after 3-5 minutes to see if the cheese is fully melted.
While the provolone cheese melts, toast your hoagie rolls on both sides in a second large skillet with a bit of olive oil on medium-high heat.
Build The Sandwich
Add a bit of arugula to the bottom halves of the toasted hoagie rolls then top with the caramelized onion and fennel.
Next, using a spatula, carefully lift the mushroom mixture with the melted provolone cheese and place them on top of the arugula and caramelized onion and fennel.
Add the top halves of the toasted hoagie rolls and enjoy!