Receta Treasured Cookware ~ Portobello Mushroom Cheese Steaks
The recipe reduxers are being challenged this month to share a recipe using a treasured cookware item something that has been passed on to us from the kitchen of a favorite relative. Both of my parents loved to cook and they passed on numerous treasures including their love of cooking to me. My favorite and most cherished cooking tool is a cast iron frying pan that my father gave to me many years ago.
At first I wondered what I was going to do with this heavy pan that didn’t have a non-stick easy to clean finish. I graciously accepted it and put it away with my other pans. A few years later, I noticed the pan that I had forgotten about and decided to season it and put it to use. I quickly learned that the cast iron pan was one of the most versatile, easy to care for and long lasting piece of cookware in my kitchen. Once they are seasoned, these pans develop their own non-stick finish, and require very little care as long as they remain seasoned. When it comes to clean up time, it is not recommended to use soap and they are not to be soaked. In most cases neither of these are necessary, but I do use a little bit of dish soap after each use, but never had to scrub. Did I mention that these pans are pretty much indestructible?
My father had a set of cast iron pans in small, medium and large and when it was his turn to cook, he made just about everything that was fried or sautéed in these pans. Some of his favorites were; pancakes, eggs, bacon, steaks, and burgers. I don’t eat the way my dad did, and over the years I have become a little more creative with the pan. I frequently use it on my outdoor grill, especially when I’m making blackened fish or cheese steaks (keeps my house smelling fresher). I’ve also made breads in the pan, here is a recipe for corn bread that I posted last year. The recipe that I am sharing this month is a meatless version of cheese steaks which are made with Portobello mushroom cheese steaks.
Portobello Cheese Steak Sandwiches
INGREDIENTS
Serves 4
- 2 tablespoons olive oil
- 4 Portobello mushrooms - cleaned and sliced thin
- 1/2 red bell pepper – sliced
- 1/2 green bell pepper - sliced
- 1 onion – sliced
- 1 clove of minced garlic
- ½ cup of Burgundy wine
- 4 whole wheat steak rolls
- cheddar cheese – thinly sliced or shredded
INSTRUCTIONS
Heat cast iron pan over medium heat, once hot add 1 tablespoon of oil and swirl around pan
Add the mushrooms stir around in pan and cook for 5 to 10 minutes – until they turn brown in color
Remove mushrooms and set aside
Add 1 tablespoon of oil to the pan and add the onions, garlic and peppers, cook until onions become translucent and the peppers begin to soften
Add the Mushrooms back to the pan with the peppers and stir in the wine; reduce heat and cook until most of the wine has been absorbed.
To serve place cheese on one side of roll and place under broiler to melt cheese and heat the roll.
Remove from broiler and place mushroom/pepper mixture on heated whole wheat rolls
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http://simpleandsavory.com/treasured-cookware-portobello-mushroom-cheese-steaks/
Simple and Savory