In celebration of the Emmy-nominated series “The Bear,” ABC7 Chicago is showcasing local culinary talents this week. The show, which streams on Hulu, highlights several local eateries, and one of them, Trogo Kitchen in Avondale, is sharing a delicious recipe.
Local Chef Showcases Italian Shroomwich
Lolita Sereleas, Chief Flavor Officer at Trogo Kitchen and Market, joined ABC7 on Wednesday. Located near Diversey and Maplewood avenues in Avondale, Trogo Kitchen is known for its unique and flavorful dishes. Sereleas demonstrated how to prepare an Italian Shroomwich with Tracy Butler.
Ingredients
For the Shroomwich:
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- 1.5 lbs mushrooms, cleaned and thinly sliced
- 4 tbsp olive oil, divided
- 1 tsp black pepper
- Salt to taste
- 1 minced garlic clove or 2 tbsp garlic olive oil
- 1/2 tsp smoked paprika
- Splash of balsamic vinegar
- 1 onion, thinly sliced
- 1 bell pepper, sliced
For the Jus:
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- 2 cups mushroom stock (store-bought or homemade)
- 2 tbsp Italian seasoning
- 2 tbsp olive oil (preferably garlic-infused)
To Serve:
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- Provolone cheese
- Rolls
- Giardiniera
Instructions
Sauté Vegetables:
Heat 1 tbsp of olive oil in a pan. Sauté the sliced onions and bell peppers until they are soft. Season with salt and set aside.
Prepare Mushrooms:
In the same pan, add the mushrooms. Sear until the mushrooms release their juice and it evaporates. Once dry, deglaze the pan with a splash of balsamic vinegar. Remove the mushrooms from the pan and set aside.
Make the Jus:
In the same pan, combine mushroom stock, Italian seasoning, and 2 tbsp olive oil. Bring to a boil, then simmer until the sauce reduces. Add the mushrooms and simmer for an additional 5 minutes.
Assemble the Sandwiches:
Place slices of provolone cheese on the bottom half of each roll. Top with the sautéed mushrooms, peppers, and onions. Drizzle a little of the reduced jus over the top half of the bread and add giardiniera to taste.
With this recipe, Trogo Kitchen’s Italian Shroomwich promises to bring a taste of Avondale to your kitchen. Enjoy!