4-6 T. Earth Balance Butter
2 very large portabello's, thinly sliced
Real Salt and freshly ground pepper to taste
1 whole white Onion, Halved And Sliced Thick
2 whole Green Bell Peppers, Sliced Into Rings
3-6 cloves Garlic, Minced
3/4 c.Sherry, cooking sherry or port wine.
2 T Worcestershire Sauce
2 dashes Tabasco (more To Taste)
4 whole Deli Rolls (the Crustier The Better)
8 slices Cheese (Provolone, Swiss, Pepper Jack or munster cheese)
Slice portabello's and season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over med - high heat. Add onions, garlic and green peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third. Add vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.