Mushroom Steak Sandwich with Macadamia Swiss Cheese

Ingredients

• 1.5 cup Raw or roasted unsalted macadamia nuts
• 1 cup Water (For blending the cheese)
• 2 tbsp Tapioca flour
• 2 tsp Minced onion
• 2 tsp Minced garlic
• 1 tsp Apple cider vinegar (For the cheese)
• 2 tsp White miso
• 1 tsp Ground mustard seed
• Salt (To taste, for the cheese)
• 0.25 cup Vegan Worcestershire sauce (Check that the brand is vegan)
• 2 tsp Steak seasoning
• 2 tsp Paprika
• 2 tsp Apple cider vinegar (For the mushroom marinade)
• 2 tbsp Avocado oil (For the marinade)
• Salt (To taste, for the marinade)
• Black pepper (To taste, for the marinade)
• 0.875 lb Oyster mushrooms (Use 3/4 to 1 pound; clean with a soft brush and do not rinse or submerge)
• Cooking oil (Oil of choice, for caramelizing the onion and cooking as needed)
• 4 Hoagie rolls (Cut to the desired size)
• 2 Green bell peppers (Chopped; amount estimated for four sandwiches)
• 1 White or yellow onion (Caramelized; amount estimated)
• 0.25 cup Vegan mayonnaise (For spreading on the hoagie rolls; amount estimated)

Steps

1. 1

   If necessary, clean the oyster mushrooms with a soft brush to remove dirt. Do not rinse or submerge them in water, since excess moisture will interfere with browning.

2. 2

   Add the macadamia nuts, water, tapioca flour, minced onion, minced garlic, apple cider vinegar, white miso, ground mustard seed, and salt to a blender cup or blender. Purée until completely smooth and creamy, then set the macadamia Swiss cheese aside.

3. 3

   Add the vegan Worcestershire sauce, steak seasoning, paprika, apple cider vinegar, avocado oil, salt, and black pepper to a large bowl. Stir thoroughly to make the mushroom marinade, then set it aside.

4. 4

   Heat a large skillet or heavy pan over medium-high heat. Place the whole oyster mushrooms in the dry pan without oil.

5. 5

   Press the mushrooms firmly with a heavy pot or cast-iron press to force out their water. Cook and press each side until the mushrooms have released as much moisture as possible and the pan is no longer collecting liquid. Transfer the mushrooms to a cutting board.

6. 6

   Chop the pressed mushrooms into small, steak-like pieces. Add them to the marinade and toss until evenly coated. Let them marinate while completing the next preparation, or refrigerate and marinate for up to 2 hours if preparing ahead.

7. 7

   Using the same pan, add a small amount of cooking oil. Add the onion and cook over medium heat, stirring occasionally, until deeply softened and caramelized. Meanwhile, chop the green bell pepper and cut the hoagie rolls to the desired size.

8. 8

   Remove the caramelized onion from the pan and set it aside. Do not clean the pan; the browned residue will flavor the mushrooms.

9. 9

   Add the marinated mushrooms to the same pan. Cook, stirring occasionally, until browned and slightly crispy at the edges.

10. 10

    Add the chopped green bell pepper to the pan. Cook for 2–3 minutes, until just tender while retaining some bite.

11. 11

    Spread vegan mayonnaise inside the hoagie rolls. Fill each roll with the browned mushroom steak, cooked green peppers, and caramelized onions, then spoon or spread the macadamia Swiss cheese over the filling.

12. 12

    Toast the assembled sandwiches until the bread is warmed and the macadamia cheese is lightly browned. Serve warm.

Notes

The source does not specify an exact amount of cooking oil, hoagie bread, peppers, onion, or vegan mayonnaise; those quantities are practical estimates for four sandwiches. Marinated mushrooms may be prepared up to 2 hours in advance. Avoid rinsing the oyster mushrooms so they can brown properly.

Nutrition per serving

• main
• sandwich
• vegan
• dairy-free
• plant-based
• mushroom
• stovetop
• toasted