Caramelized Mushroom Cheesesteak with Rich Cashew Cheese Sauce
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Level:Easy
Total: 45 min
Active: 45 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
762
Total Fat
48 g
Saturated Fat
12 g
Carbohydrates
63 g
Dietary Fiber
10 g
Sugar
11 g
Protein
28 g
Cholesterol
31 mg
Sodium
882 mg
This is the greatest non-steak cheesesteak in the history of the world. Mushrooms—which should have horns and fur since they are THAT meaty and fulfilling—take the place of steak and cashews stand in for cheese. If you want, feel free to sub in olive oil for the butter.
Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack and set aside.
Melt the butter in a large skillet over medium heat. Add the red pepper flakes and shallots and gently cook until the shallots are soft, about 3 minutes. Add the mushrooms and stir to coat. Cook, flipping them a couple of times and adding a splash of the sherry to deglaze the skillet if it dries out too much, until the mushrooms are well-browned, 20 to 25 minutes. Add the garlic and cook until fragrant. Deglaze with the rest of the sherry and the Worcestershire and soy sauces, scraping up any browned bits on the bottom. Cook until the alcohol dissipates, about 2 more minutes. Season generously with salt.
Just before the mushrooms are done, brush the entire sub rolls with the reserved giardiniera oil and place on the prepared baking sheet. Bake to slightly crisp up, 4 to 5 minutes. Slice or hand-split the rolls from the top.
Ladle 1/2 cup Cashew Cheese Sauce into the mushrooms and mix. Let it all heat up and “marry” in the skillet. Immediately spoon the mushroom mixture into the crusty rolls, ladle with more sauce and top with the giardiniera.
Cashew Cheese Sauce:
In a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
Tools You May Need
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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