Sloppy Josephine Sliders (Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Author Leah Eskin finds bean-based burger substitutes to be tired. While experimenting, she realized that the additions were really satisfactory in their own right, and, thus, came up with this recipe. Ingredients:
3 tablespoons olive oil |
2 large onions, very thinly sliced |
1/4 teaspoon coarse salt |
fresh ground black pepper |
3 tablespoons unsalted butter |
3 cups sliced shiitake mushrooms |
2 cups sliced white mushrooms |
2 garlic cloves, chopped |
2 tablespoons cognac |
1/2 lb sharp cheddar cheese, sliced |
8 soft slider buns, potato recommended |
Directions:
1. Heat olive oil in a wide, heavy skillet. Add the onions, 1/8 tsp salt and a few grinds of pepper. Cook, stirring often, over medium-heigh heat, until onions are browned and sticky/crispy, about 15 minutes. Remove pan from heat.
2. Meanwhile, in a second wide, heavy skillet, melt butter. Add all the mushrooms, garlic, 1/8 tsp salt and a few grinds pepper. Cook over medium-high heat, stirring frequently, until mushrooms are richly browned, about 15 minutes.
3. Increase heat to high, pour in cognac and cook until liquid disappears, 1 minutes. Remove pan from heat.
4. Split buns; lay them open-faced on a broiler rack. Cover both halves with cheese. Slide under the broiler just until cheese has melted, 1 to 2 minutes. Set buns on serving platter.
5. Heap mushrooms onto each bottom bun. Top with onions. Cover with top bun. Enjoy.
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