This is one of those recipes that may irritate fans of the authentic Philly cheesesteak, but you cannot knock it until you try it. This is a vegetarian version that can be vegan if you substitute Provolone cheese with a vegan alternative. The Oyster mushrooms absorb the flavours from all the spices in a marinade.
This recipe is adapted from My Pure Plants, who continue to come up with yummy mushroom meals.
Take the Oyster mushrooms and cut the ends of the stems off. Tear both caps and stem with your hand into shreds.
Take a bowl and make the marinade by mixing 4 Tbsp olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, oregano, cumin, paprika powder, garlic powder, onion powder, salt and black pepper. Mix this marinade with the Oyster mushrooms and leave it for 5-10 minutes.
Sautee and assemble
Peel and finely chop onion. Take a non-stick frying pan and heat it to medium. Add 1 Tbsp olive oil.
Sautee onion on medium heat for 5-8 minutes until golden brown, soft and tender. Move them to a plate and set aside.
Add Oyster mushrooms in one layer in the pan. Stir and fry until crispy on medium-high heat (about 10 minutes).
Divide the mushrooms and onions per serving. Return to pan, place 2-4 slices of cheese overtop and cover with a lid. Toast buns. Once cheese is melted, assemble.
Recipe Note
ADAPTED FROM: My Pure Plants. "Vegan Philly Cheesesteak." MyPurePlants.com.
https://mypureplants.com/vegan-philly-cheesesteak/.
