Easy Vegan Mushroom Philly w/a Horseradish Mayo Recipe

One of the questions I get asked the most since going vegan is "How did you get your husband on board?"  The truth is after we did the research he was on board, BUT what kept him on board was coming up with recipes that would help satiate those carnivore cravings.  This Vegan Mushroom Philly with a Horseradish Mayo was one of the first things I tried and he has be OBSESSED ever since.  

It has all of those rich and zesty flavors you love in a traditional philly cheesesteak, but it's totally plant-based.  And don't worry if you aren't a mushroom fan.  I promise you may not even notice.  I can't wait to share this one with you so...

Let's Get Started! 

For this Easy Vegan Mushroom Philly w/a Horseradish Mayo Recipe you will need a few simple ingredients: 

• 4 Portobello Mushroom Caps
• 2 Bell Peppers, sliced
• 1 Onion, sliced
• Vegan Mayonnaise
• Jarred Horseradish
• 1/4 tsp Salt
• 1/4 tsp, Seasoning Salt
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Paprika 
• Steak Sauce, 1/4 cup
• Vegan Cheese
• Sub Roll

To begin, place the prepared peppers and onions in a cold pan.  

Turn the heat onto the medium high and allow the peppers and onions to cook until tender and slightly charred. 

I know this method isn't traditional, but it always works for me.  The vegetables are nice and al dente without being mushy. 

Once they are finished and cooked to your liking, remove them from the pan. 

Now you will need to add a couple of tablespoons of oil to your pan. 

Usually I don't cook with oil, but I have found that in order for this recipe to turn out right, and have the fatty texture of meat, the mushrooms need the oil. 

Now place the portobello mushrooms cap-side up in the pan. 

Place a heavy pan on top of them such as another cast iron skillet or dutch oven as I am using here. 

This is called the pressing technique.  I learned from the guys over at Wicked Kitchen on YouTube.  I link the video HERE.  Anyway this technique presses all the liquid out of the mushroom until you are left with the wonderful meaty texture.  

You are going to cook the mushrooms for 2-3 minutes.

While the mushrooms are cooking, go ahead and mix together the vegan mayo and horseradish.  I honestly don't measure this.  I just mix a tablespoon at a time until I like the blend and then season with salt and pepper. 

Now you can flip the mushroom in the pan. 

Place the other pan on top of them and cook another 2-3 minutes. 

While that is cooking I like to combine all of the spices for the mushrooms in a dish.  

Now you will seasoning the mushrooms, flip, and continue the pressing method.  2 more times. 

Once all of the water from the mushrooms has evaporated from the pan you can remove the mushrooms.

I know these looked burnt, but I assure you they are not.  The mushrooms themselves are dark colored and when you cooked them they kind of just turn black.    

Cut the mushrooms into strips.  

Return the peppers, onions, and sliced mushrooms to the pan and pour the steak sauce over everything. 

This gives it a nice "beefy" flavor.  

Stir everything together and allow it to cook for 2-3 minutes. 

Now you are ready to start building your sandwich.  

Smear a little of the horseradish mayo on both bun halves.  

Add some of the mushroom filling. 

Top the pepper and mushroom filling with some vegan cheese. 

Melt the cheese under the broiler and you are ready to go!

Gooey, hearty, flavorful these Easy Vegan Mushroom Phillies with a Horseradish Mayo are a family favorite EVERY TIME!  I promise you aren't going to miss the meat so get in the kitchen and give them a try TONIGHT!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

 

Yield: 2 Sandwiches

Author: Mandee Pogue

Easy Mushroom Philly w/a Horseradish Mayo

All of the same rich and zesty flavors you love in a traditional Philly cheesesteak, but 100% plant-based. You gonna love this one so check it out!

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Ingredients

• 4 Portobello Mushroom Caps
• 2 Bell Peppers, sliced
• 1 Onion, sliced
• Vegan Mayonnaise
• Jarred Horseradish
• 1/4 tsp Salt
• 1/4 tsp, Seasoning Salt
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Paprika
• Steak Sauce, 1/4 cup
• Vegan Cheese
• Sub Roll

Instructions

For the Horseradish Mayonnaise:

1. Combine desired amount of vegan mayonnaise and prepared horseradish in a small bowl and mix together.
2. Season to taste.
3. Serve on sandwich.

For the Mushrooms:

1. Place the peppers and onions into a pan over medium/high heat.  Allow to cook until soft and translucent.  
2. Remove the cooked vegetables from the pan and sit to the side. 
3. To the empty pan add 2-3 Tbsps of oil and allow to get hot. 
4. Place the mushrooms gill-side down.  Place another pan or heavy pot on top of them and cook for 3-4 minutes.  *
5. Flip the mushrooms, place the pan/pot on top of them and cook for another 3-4 minutes.  *
6. Season the mushrooms with the spices, flip, place the pan/pot on top of them and cook another 2-3 minutes. *
7. Seasoning the mushrooms, flip, place the pan/pot on top and cook for another 2-3 minutes. *
8. Remove the mushrooms from the pan and slice into strips. 
9. Return the sliced mushrooms to the pan with the peppers and onions.  
10. Add the steak sauce to the pan and cook another 1-2 minutes. 

Build the Sandwich:

1. Slather both sides of your bun with the horseradish mayonnaise.
2. Add the mushroom and vegetable filling on the bottom half of the bun.  
3. Add the vegan cheese to the top of the mushroom mixture. 
4. Place under broiler until cheese is melted. 
5. Serve and Enjoy! 

Notes:

• If at any time you feel that the pan is becoming dry, just add a little more oil to the pan.

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