First, make the yogurt sauce by combining yogurt, lemon zest and juice, garlic, olive oil, salt and pepper in a small bowl; set aside. (Can be made several days in advance, stored covered in the refrigerator.)

When ready to eat, pour 2 tablespoons oil into an ovenproof skillet (I prefer cast iron) and park the skillet in the oven, then preheat oven to 425°F.

Next, prep the mushrooms. Remove any dirt with a brush or a damp cloth and tear the mushrooms into generous-sized pieces. Combine miso, harissa, maple syrup and remaining 1 tablespoon oil and thoroughly coat mushrooms with the mixture.

Once the oven has preheated, add the mushrooms to the hot pan. Roast 3 to 4 minutes, until browned on the bottom. Flip and roast for 2 to 3 additional minutes. Switch the oven from roast to broil. Open the hoagie rolls and place them facing up on the oven rack next to the pan of mushrooms. Toast the bread and cook mushrooms under the broiler 1 to 2 minutes, until the bread is golden brown and the mushrooms are crispy. Remove both from the oven.

Slather the bread with a healthy schmear of yogurt sauce. Top with mushrooms. Drizzle additional yogurt sauce over mushrooms. Garnish, if desired, with pickled chilis or herbs if you want some color, or roasted nuts if you’re OK with being beige.