Cheesesteak sandwich with mushrooms

Ingredients:

• 110 g salted butter
• 450 g of mushrooms, thinly sliced
• 450 g portobello mushrooms, thinly sliced
• 220 g crimini mushrooms, thinly sliced
• 220 g oyster mushrooms, shiitake or other wild mushrooms, coarsely chopped
• 1 tsp Montreal steak seasonings
• A few drops of Worcestershire sauce
• 2 sprigs of fresh thyme
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 0.5 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 jar (425 g) of processed cheese sauce or spread
• 4 long buns, cut in half horizontally
• 4 tablespoons hot mustard
• 4 tablespoons mayonnaise

Preparation:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add all the mushrooms, season with salt, and cook, stirring, until the mushrooms are completely darkened, about 5 minutes. Sprinkle the mushrooms with Montreal steak seasoning and drizzle with Worcestershire sauce. Add the thyme sprigs and cook for another minute. Transfer the mushrooms to a plate and set aside.
2. Add another 2 tablespoons of butter to the same pan, then add the onion and all the bell peppers. Reduce the heat to medium and cook the vegetables until dark golden brown and tender, about 8 minutes.
3. Preheat oven to grill mode.
4. Add black and cayenne pepper to the cream cheese sauce and stir. Microwave according to package directions.
5. To toast the buns, spread 1 tablespoon of butter on the inside of the top and bottom of each bun. Place the buns on a baking sheet, butter side up, and toast until golden brown, 3-4 minutes.
6. To assemble the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each bun. Arrange the mushrooms on the bottom half of each bun. Top with peppers and onions and generously drizzle the cheese sauce over the vegetables. Top with the top bun and serve immediately.