Serve this succulent mushroom sandwich with a side of fresh pickles or cole slaw for a quick, tasty lunch!
3 large portobello mushrooms; cleaned and stalk removed
salt & pepper
1/3 cup vegan oyster sauce
3 3-inch slices challah bun; slice out 1/3 of the center
1 red bell pepper; julienned
1 yellow bell pepper; julienned
3 tablespoons coriander
1/2 teaspoon sesame seeds
Heat a drizzle of olive oil over a large nonstick pan over medium-high heat. When hot, add portobello mushrooms and sear until golden brown, about 3 minutes per side. If the pan becomes too dry, add additional olive oil as needed.
Season with salt and pepper, to taste. Add oyster sauce and toss to coat mushrooms.
Transfer mushrooms to a plate and set aside.
Add a drizzle of olive oil, and saute bell peppers in the same pan until slightly charred, about 4 minutes. Toss occasionally to ensure an even cook.
Season with salt & pepper to taste.
Transfer to the same plate as the mushrooms and set aside.
Add another drizzle of olive oil and toast challah slices on both sides until golden brown, about 3 minutes a side. Remove pan from heat and toast the bottom of the challah slices using the residual heat.
Slice mushrooms in half.
To assemble the mushroom roll, add 2 mushroom halves to a toasted bun, with 1/3 of the roasted peppers. Top with sesame seeds and coriander. Repeat with the other two buns. Serve immediately.
*SAVE FOR LATER: If not serving immediately, keep mushrooms and peppers in the refrigerator for up to 2 days and reheat in the microwave before serving and toast the buns then.