![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/64-2.jpg\")
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Philly or cheese steak sandwich was never on top of my list, but it was one of Terry’s favorite sandwiches.<\/p>\n
So I thought it would be fun to make it with portobello mushrooms.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/57-5.jpg\")
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You don’t want to be skimpy with mushrooms.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/58-1.jpg\")
<\/p>\n
Then sauteed onion and green peppers go on top of the mushrooms.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/62-2.jpg\")
<\/p>\n
And here is another important part of the sandwich, cashew cream, which gives another layer of flavors.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/39-2.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/66-4.jpg\")
<\/p>\n
The sandwich has the rich flavors you get from the philly sandwich, but you don’t feel heavy after you finish the sandwich.<\/p>\n
It makes a great lunch when served with fresh fruit.<\/p>\n
Porobello Philly Sandwich<\/strong><\/p>\n canola oil 1. Sautee portobello mushrooms in oil. Salt and pepper. Add garlic powder, onion powder, and worcestershire sauce. Continue to cook for another minute or so until the sauce coat the mushrooms. Philly or cheese steak sandwich was never on top of my list, but it was one of Terry’s favorite sandwiches. So I thought it would be fun to make it with portobello mushrooms. You don’t want to be skimpy with mushrooms. Then sauteed onion and green peppers go on top of the mushrooms. And here […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,13,21,26,14,28,29],"tags":[],"class_list":["post-44513","post","type-post","status-publish","format-standard","hentry","category-bento","category-bread","category-mushroom","category-peppers","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44513"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44513\/revisions"}],"predecessor-version":[{"id":44529,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44513\/revisions\/44529"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2~3 portobello mushrooms
\nsalt and pepper
\ngarlic powder
\nonion powder
\nJapanese worcestershire sauce
\n1 small onion, sliced
\n1\/2 green pepper, sliced
\ncashew cream
\n– 1 cup cashew nuts
\n– 1~2 cloves garlic, cut in half
\n– water
\n– Dijon mustard
\n– sugar
\n– lemon juice
\n– white vinegar
\n– salt and pepper<\/p>\n
\n2. Clean the pan. Add oil. Sautee onion and pepper. Salt and pepper.
\n3. Make cashew cream. Put cashew nuts and garlic in a small pot. Cover with water. Boil and then turn off heat. Let the nuts and garlic soak for a while. Remove the nuts and garlic, and place them in a tall container; keep the water. Add mustard, sugar, lemon juice, white vinegar, salt and pepper. Add the water where the nuts and garlic were cooked in, little by little until the sauce achieves a preferred consistency.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"