Salt and pepper to taste (3-4 twists of a grinder each)
1 TBS vegetarian Worcestershire sauce
3 large slices aged white cheddar cheese (about 1 oz each)
6 slices hearty bread
Pickled onions, lettuce, Dijon and Mayo, for serving
Instructions
Heat a large skillet over medium heat. Add the olive oil, mushrooms, salt and pepper and stir to combine. Cook covered until the mushrooms have released their liquid. Uncover and let the liquid evaporate.
Stir in the Worcestershire sauce, stirring to combine. Let cook 2-3 minutes or until most of the Worcestershire is absorbed.
Push the mushrooms into 3 shallow piles. Top each with a slice of cheese. Turn off the heat and cover the skillet until the cheese is melted.
Toast the bread and spread with mayo and Dijon. Arrange each sandwich with lettuce, one mushroom and cheese pile, and pickled onions.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-and-pickled-onion-sandwiches/