Beech Mushroom and Caramelized Onion Hoagie

To make the hoagie rolls in a bowl, combine warm water, yeast, sugar, salt, and olive oil. Mix. Bloom for 10 minutes. Add flour. After combining, make sure there is enough flour to create a dough that is not wet. Add more if needed. Kneed for 2 to 3 minutes. Let the dough sit for one and a half hours and come back to stretch and fold three times. Let sit for another one and a half hours and stretch and fold one last time. Cut dough into three equal portions. Place on an oil coated baking sheet in hoagie shape. Place in a preheated oven at 425°. 


Remove after 35-40 minutes. 


To make the mushroom filling and sautéed onions, first cut your onions into slivers. Sauté with butter and olive oil on medium low heat for about 15 minutes. Remove from the pan. In the same pan add your small beech mushrooms with a little bit of olive oil and salt on medium high heat. Take another lid and place it on the mushrooms to expel the water that is produced when cooked. Lift the lid after they are slightly browned, and season with soy sauce and cook for one minute. Add the maple syrup, sage, thyme, garlic, and smoked paprika. Cook for an additional minute and remove from the pan. 
Cut open the hoagie and remove some of the inner bread. Fill with the mushrooms, caramelized onions, and top with white cheddar cheese. Place in the oven at 425° until the cheese is melted. 
Enjoy!