This vegetarian dish is loaded with flavor and texture. It pairs well with the Merlot and Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 4 to 5 portobello mushrooms, cleaned and sliced in ½” slices
- 3 bell peppers, cut into strips
- 2 zucchini, cut into ¼” strips, optional
- 1 T. olive oil
- Salt and pepper
- 3 T. butter
- 1 large onion
- ½ c. white wine
- 1 T. soy sauce, 2 T. steak sauce
- 2 c. stock, vegetable or beef
- 8 slices provolone cheese
- ⅓ c. mayonnaise
- ½ t. minced garlic
- 1 T. freshly grated horseradish
- ¼ t. Salt
- Pinch of pepper
- 2 - 14” baguettes
Directions:
Step 1: Preheat the oven to 450 F.
Step 2: Place the mushroom slices, pepper strips, and zucchini, if using, on a cookie sheet.
Step 3: Drizzle with the olive oil and sprinkle with salt and pepper. Roast for 7 - 10 minutes or until the vegetables begin to soften.
Step 4: In a medium frypan, melt the butter over high heat. Allow the butter to begin to brown then add the onion and saute until the onions begin to soften.
Step 5: Add the white wine then the soy sauce, steak sauce, and stock. Simmer for five minutes.
Step 6: In a small bowl mix together the mayonnaise, garlic, horseradish, salt, and pepper.
Step 7: Preheat the oven broiler.
Step 8: Split the baguettes and broil lightly on both sides. Spread with mayonnaise mixture.
