Meaty oyster mushrooms in a Philly-style cheesesteak sandwich with peppers, onions, and melty cheese.
With shiny, pedal-like caps covering waves of elongated stem-length gills, oyster mushrooms are a sight to behold. Their nuanced, briny flavor also makes them a choice edible for fungiphiles like me.
When I recently embarked on growing my own golden oyster mushroom from an inoculated block—a process that can take up to 2 weeks—I immediately began to contemplate uses for them. When my husband (a firm skeptic of vegetarian meals) suggested oyster mushroom cheesesteaks, I obviously had to jump on the opportunity.
So, by the time my tiny clustered trumpets were ready to harvest, I was ready for them with a tried and tested recipe. They slow-cooked simultaneously with caramelizing onions and charring sweet peppers, until meaty and succulent. In addition to the traditional tangle of melted provolone cheese, the sandwiches were served in toasty brioche buns, with a side of crispy-yet-tender roasted wedges, for a meal that could please even the most ardent of meat-eaters.
Aside from being a verified spouse-pleaser, I would have to say these Philly-inspired subs also achieved exactly what I set out to accomplish: showcasing my precious homegrown mushrooms. Maybe it’s partially pride talking, but their meaty texture and savory flavor made me wonder: why can’t these just be the default?
Want to make your own hoagies for these oyster mushroom cheesesteaks?
While it’s by now means necessary, a home-baked hoagie bun can take these sammies to the next level. I made mine with whole wheat sourdough brioche, but they would also be excellent with sourdough brioche or sourdough milk bread.
Oyster Mushroom Cheesesteaks with Roasted Potato Wedges
Ingredients
- 3 medium Russet potatoes scrubbed
- 1 tsp ground cumin
- Kosher salt and pepper
- 3 tbsp olive oil divided
- 6 oz oyster mushrooms
- ½ large yellow onion
- ½ bell pepper any color
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 4 slices provolone cheese
- 2 hoagie rolls sliced horizontally about ¾ of the way through
- Mayo for hoagies
Instructions
- Preheat oven to 425°.
- Cut potatoes into about 6-8 wedges per potato. Place them on a sheet pan. Sprinkle with cumin, ½ tsp salt, and ¼ tsp pepper. Toss with 1 tbsp olive oil and spread out on sheet pan. Bake until browned and crisp, about 30 minutes, flipping halfway through.
- Meanwhile, separate oyster mushrooms and, if large, cut or tear into strips. Thinly slice yellow onion and bell pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-low heat.
- Add oyster mushrooms, yellow onion, bell pepper, and a pinch of salt and pepper to the skillet. Cook 12-15 minutes, stirring occasionally, or until tender and browned.
- Remove skillet from heat. Add soy sauce and vinegar and stir to combine. Spread mixture into and even layer and top with provolone cheese. Allow cheese to melt (place pan over low heat to speed it up). Leaving it to melt.
- Spread mayo on the hoagies and toast in the oven for about 3-5 minutes.
- Fill hoagies with cheesy mushroom filling. Serve sandwiches with a side of potato wedges.
