We are so lucky to have had such a bountiful foraging year this year! In particular, the Chanterelles and Chicken of the Woods were extraordinarily abundant. Unless we happen upon another mushroom after the first frost, this is likely our last one for a little while (but don’t despair…we have some Mushrooms that we Dehydrated and will cook later in the year). Alright…onto the actual food at hand!
We love Philly Cheesesteaks during Football Season…but we also like to push the envelope of what counts as a cheesesteak. So, we felt like replacing the meat of this classic sandwich with a wild mushroom was right up our alley! To make it happen, we sliced our delightfully orange mushroom along with some onions and the last of our bell peppers from the garden, and we sautéed them all together in some olive oil. Once they were ready, we melted some cheddar atop, and served on our hoagie rolls along with a side salad!
Time: 25 Minutes
- Hoagie Roll(s)
- Chicken of the Woods Mushroom
- Green Bell Pepper
- Cheddar Cheese
- Black Pepper
- Peel your onion, and core your peppers to remove the seeds. Then, slice your onion and peppers.
- Heat a little oil in a pan, and add your peppers and onions. Sauté until they begin to soften.
- As your peppers and onions cook, rinse and slice your Chicken of the Woods mushroom into strips. Then, add them to your pan, and sprinkle in some pepper. Sauté for around 7-9 minutes.
- As your filling cooks, slice your hoagie rolls, and toast them a griddle.
- Once your veggies are ready, arrange your cheese atop, and allow it to melt.
- Scoop your filling into your toasted hoagie rolls.
- Plate, devour, and enjoy!