Finely chop all of the mushrooms.

Heat a large skillet over medium high heat. Add in the oil then the onions. Sauté for 2-3 minutes then add in the garlic and cook an additional 30 seconds. Add in all of the mushrooms and cook for 3 minutes or until starting to brown and stick to the pan. Add in the wine and use a wooden spoon to scrape up and brown pieces from the pan or any mushrooms that are sticking. Once the wine is almost all evaporated add the tomato paste and worcestershire sauce. Stir to coat the mushrooms. Add in the broth and seasonings and turn the heat to a low simmer. Let this all cook down for 10-15 minutes, or until the broth is almost all absorbed.

Meanwhile, prep the toppings. If you're doing a non-vegan version, mix the goat cheese with the chopped fresh herbs (you may need to add about a tablespoon or so of water or milk if the goat cheese is dry). I like to use any combo of the following herbs (thyme, rosemary, oregano, sage). Set out arugula and red onions and toast the bread (5-8 minutes in a 325 degree oven). You can spread the goat cheese mixture over the sliced bread before toasting for an extra creamy and toasty sandwich.

Build the sandwiches by layering the mushrooms on the bottom slice of the bun then add arugula, red onion, and a smear of goat cheese on the top slice.