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A meaty, seasoned blend of sautéed mushrooms and onions gets sandwiched in a hoagie roll with cheese sauce and the requisite pickled toppings.
- One 22-ounce bag frozen waffle fries
- 3 tablespoons butter, melted
- 2 tablespoons Old Bay seasoning
- A small handful of parsley, finely chopped
- 1 teaspoon granulated garlic
- 2 tablespoons extra-virgin olive oil (EVOO)
- 5 tablespoons butter
- 8 large or 12 medium portobello mushroom caps, grilled (scrape under cap with a spoon), stemmed and sliced
- 2 large onions, thinly sliced (white or yellow)
- Salt and pepper
- 6 large cloves garlic, chopped or grated
- 2 tablespoons thyme, chopped
- ½ cup Marsala or white wine
- 2 tablespoons Worcestershire or vegetarian Worcestershire (Worcestershire contains a small amount of anchovy)
- 1 tablespoon Tamari or shoyu, soy sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups milk
- One 3-ounce brick cream cheese
- One 12-ounce sack shredded provolone and mozzarella cheese blend
- 1 teaspoon granulated garlic
- 4 large 10-12 inch Italian hoagie/sub rolls
- Giardiniera, drained and chopped or pulse processed
- Italian hot cherry pepper rings
For the fries, preheat oven to 450˚F.
Line a baking sheet with parchment and arrange waffle fries in single layer and bake 25 minutes to very crispy. Top while hot in large bowl with melted butter, Old Bay, parsley, salt and granulated garlic.
For the mushrooms and onions, heat 2 tablespoons EVOO in a large skillet over medium-high heat. Add 3 tablespoons of butter and, when it foams, add the mushrooms and brown well until meaty, fragrant and well browned.
In a second large skillet over medium heat, melt 2 tablespoons butter, then add the onions and season with salt and pepper. Cook until tender, about 8-10 minutes, turning occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely, then lower heat to low.
Once the mushrooms are browned, add chopped or grated garlic with thyme, salt and black pepper, add Marsala or wine, Worcestershire and soy sauce, then reduce heat to low.
For the cheese sauce, in a saucepot, melt 3 tablespoons butter over medium-high heat, whisk in flour, add milk and thicken, stir in cream cheese and when it melts, add shredded cheese and granulated garlic.
To serve, fill the rolls with onions, mushrooms and cheese sauce, then top with chopped giardiniera and cherry peppers. Serve Old Bay spiced waffle fries alongside.