NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.
Mixed Mushroom Hoagie, Cheesesteak Style
Serves 2
Kosher salt & fresh cracked pepper
Olive oil
⅓ lb shiitake mushrooms, de-stemmed and sliced ½ inch thick
⅓ lb oyster mushrooms, bottom part of the stem removed and mushroom pulled apart into individual mushrooms
⅓ lb maitake mushrooms, bottom part of the stem removed and rough chopped
1 medium white onion, top and bottom cut off, peeled and julienned
1 red bell pepper, de-seeded and julienned
½ cup eggplant, peeled and julienned
2 slices provolone
2 slices fontina
½ cup mayo
2 tablespoons roasted garlic puree
1 clove garlic, minced
¼ cup chives, chopped
2 teaspoons prepared horseradish
2 seeded hoagie rolls, hinge cut
1. Place a large skillet on the stove over medium heat. Add 2 tablespoons of olive oil and when the oil is shimmering, place the two hoagie rolls, cut side down and toast until golden brown; 2-3 minutes.
2. Remove the hoagie rolls and wipe out any residual bread crumbs with a crumbled ball of 3-4 paper towels.
3. Place the skillet back on the stove over high heat and add a thin layer of olive oil. When the oil is shimmering and slightly smoking, add mushrooms and ensure they are in a single layer. When the mushrooms are brown on the first side, 2-4 minutes, flip the mushrooms and season with kosher salt and fresh cracked black pepper.
4. Add eggplant, onions, and bell pepper to the pan and season with salt and pepper. When the eggplant begins to brown, 2-3 minutes, use a high heat rubber spatula and stir all of the vegetables together. Cook for 1 more minute and separate the vegetables in the pan into 2 piles. Turn the pan off and add 1 slice of provolone and 1 slice of fontina to each mound of vegetables. Place hoagie roll, opened, on top of cheese.
5. While the cheese is melting and the bread is warming, place the mayo in a mixing bowl. Add roasted garlic puree, minced garlic, chives, and horseradish. Stir thoroughly and season with salt and pepper.
6. Using a spatula, slide underneath the mushroom mixture and scoop it up and place it in the bread. Repeat with the other mound.
7. Dress each sandwich with the garlic horseradish cream.
