By Little Northern Bakehouse

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.

step 01

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.

step 02

Add the minced garlic and cook for another minute. Transfer all to a small bowl and set aside.

step 03

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.

step 04

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.

step 05

Divide the shredded cheese between the buns and broil until golden brown and melted.

step 06

Strain the mushroom mixture from the liquid (mushroom au jus). Divide the mushroom au jus into two servings.

step 07

Pile the mushroom mixture onto the buns and serve with the mushroom au jus.

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