1 ½ cups reduced-sodium vegetable broth or mushroom broth
¼ cup red wine
1 tsp apple cider vinegar
4 small whole-wheat hoagie rolls, halved lengthwise
4 slices provolone cheese
Step 1 - Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
Step 2 - Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard, peper and thyme; cook for 1 minute. Stir in broth, wine and vinegar and simmer for 5-7 minutes.
Step 3 - Position a rack in upper third of oven; preheat broiler to high.
Step 4 - Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
Step 5- Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.