Rich with tender, meaty portobello mushroom strips and caramelized onions, this delicious warm sandwich is the perfect complement to any cool day. Our Delicious Gluten Free Millet & Chia Buns offer the perfect sturdy and crusty handholds for the plentiful filling and rich plant-based dipping broth.
In a large skillet, warm 1 tbsp of oil over medium heat. Add the sliced onion, salt and sugar and reduce the heat to low and cook until caramelized.
Add the minced garlic and cook for another minute. Transfer all to a small bowl and set aside.
Add the remaining oil to the skillet with the sliced mushrooms and season with salt and pepper. Cook the mushrooms until lightly brown and tender.
Add the broth, Tamari, Worcestershire, liquid smoke and seasonings to the pan along with the reserved onion mixture. Bring to a simmer and allow to cook until slightly thickened.
Divide the shredded cheese between the buns and broil until golden brown and melted.
Strain the mushroom mixture from the liquid (mushroom au jus). Divide the mushroom au jus into two servings.
Pile the mushroom mixture onto the buns and serve with the mushroom au jus.