MUSHROOM DEBRIS PO' BOY

The Chubby Vegetarian Debris Po Boy at The Second Line

2 tablespoons olive oil
1 large white onion (thinly sliced into half-moons)
2 medium ribs celery (thinly sliced)
2 medium carrots (thinly sliced)
6 cloves garlic (smashed)
1 teaspoon dried thyme
1 tablespoon dried, crumbled porcini mushrooms
2 bay leaves
1 1/2 cups dry red wine
2 cups vegetable stock
4 to 5 large portobello mushrooms or 3 8-ounce packages of crimini (*thinly sliced)
1 tablespoon champagne vinegar
1 heaping tablespoon tomato paste
1 tablespoon vegetarian Worcestershire
Hot sauce to taste
3 12-inch crispy French rolls (split)
Pickles, sliced tomatoes, mayonnaise (vegan or regular), Creole mustard, and thinly sliced iceberg lettuce (to garnish)


In a stock pot over medium heat, add the olive oil and heat until it starts to shimmer. Add the onions, celery, and carrots and cook until nice and brown. This takes about 20 minutes with some occasional stirring, but it's worth it. The flavor gained from all those brown bits is amazing!

Add the garlic, thyme, porcini, bay leaves, and red wine to the pot. Scrape up any bits that are stuck to the bottom of the pot, and cook until it looks dry, about 1o minutes. Add the stock, sliced portobellos, vinegar, tomato paste, and Worcestershire. Once the liquid starts to simmer, reduce to low heat, and cook, uncovered, for 45 minutes. The liquid should have reduced significantly at the end of the cooking time.  Serve heaped onto several French rolls garnished with pickles, sliced tomatoes, mayonnaise, Creole mustard, and cabbage. (Serves 6.)

*I slice the raw mushrooms about 1/8-inch thick on my meat slicer. I lay the mushrooms flat and slice disks. This way there are lots of large slices and tons of great bits and pieces.