Directions

1. Heat a large sauté pan over medium-low heat. Put in the onions and oil, shaking the pan to coat the onions. Cook until the onions are translucent, 3 to 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, 3 to 5 minutes more.

2. Stir in 6 cups of the mushrooms, cover, and sweat the mushrooms until they are tender and release their juices, about 5 minutes.

3. Stir in the porcini powder and oregano and raise the heat to high. Cook, uncovered, until the pan goes dry and the mushrooms caramelize, 2 to 3 minutes, stirring to prevent burning. When the mushrooms are nicely browned, stir in the garlic and cook for 1 minute.

4. Stir in the tamari and Worcestershire, scraping the pan bottom to capture all the flavors. Reduce the heat to medium-low and stir in the peppers and remaining 2 cups mushrooms. Cover and sweat until the peppers are just tender, 2 to 3 minutes. Remove from the heat and fold in the provolone. Serve on the rolls.

5. Option 1: You can buy porcini mushroom powder or make it yourself by buzzing dried porcini mushrooms to a powder in a clean coffee grinder. Try buzzing a mix of dried mushrooms, such as shiitake, porcini, and matsutake, to make your own signature blend.

6. Option 2: For a vegan version, use vegan Worcestershire and omit the cheese. Or use vegan cheese such as Follow Your Heart pepper jack.

7. Option 3: For a gluten-free version, use gluten-free rolls. Or for a grain-free version, skip the rolls.