Self Care – Portobello Cheesteak Recipe ~ Brown Vegan (YouTube Video)

Dinner time!

So, it needs to be said that I am in love with mushrooms. Mushrooms make me so happy. I know not everyone likes them, for taste and/or other reasons (I can see why eating a fungus would be off-putting). But I’m definitely a mushroom fanatic. I have mushroom field guides (though no, I’ve not gone hunting for them… yet), apps, recipes, and more. I’m constantly on the search for new mushrooms I haven’t tried, and one day, when I have my own place, I’m going to have a mushroom garden where I grow chanterelles (my absolute favorite; sautée them with a little butter and garlic, and they actually taste like spaghetti with butter and garlic; I’m not kidding), trumpet, morels, matsutake, porcini, and a few other varieties.

One reason I adore mushrooms so much is how versatile they are. Because I love them, I can put mushrooms in almost anything (I do draw a line at desserts and other sweet stuff, though… mushrooms are savory, not sweet; and I won’t put them in “meal shakes”… I’ve seen that, and just… they’re a food, not a drink), from soup to sauces/salsa to salad to sandwiches… and, often, with the right marinades and spices, they make a perfect vegan substitute for meat. Like here…

I think the only thing I’d do differently is, like a classic cheesesteak, put the ingredients in the roll, wrap it all up real tight in aluminum foil, place them in the oven, and let the cheese melt over them that way.

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