Italian Shroom ‘N Beet, Hot ‘N Wet

Obviously, this endeavor came from watching (and loving) the FX show The Bear. Chicagoan’s, please don’t hate. I admit imitation. I have not been to Chicago yet but can’t wait to make that trip one day soon, after which I am sure this recipe will change for the better. But for now, here it is Veg-N style… A sub sandwich of sliced beets and mushrooms slow simmered in an elixir of Italian red wine and seasonings, topped with hot giardiniera or peppers, with onion gravy dip. Damn.

  • Makes: Amount, portion sizes

    Shrooms and Beets

    • Olive Oil

    • Mushrooms, ¼ inch slices - medium sized white, crimini or baby bella

    • Beets, peeled, halved and cut into 1/8 inch slices

    • Red Bell Pepper

    • Onion

    • Garlic

    • Celery

    • Red Wine

    • Italian Seasoning

    Onion Gravy

    • Onions, peeled, halved and sliced ¼ inch

    • Celery, peeled and rough chopped

    • Olive Oil

    • Salt

    • Sugar

    • Red Wine

    • Italian Seasoning

    • Crushed Red Pepper (optional, if you want it spicy)

    • Soy Sauce

    • Water

    • Mustard

    • Worcestershire (optional)

    • Red Wine Vinegar

    Sub Sandwich Rolll - I go to my favorite local sub sandwich shop and just buy some loaves of their bread

    Giardiniera - Store bought, Amazon, or again, your local subshop or Italian deli/specialty market

    Notes:

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