Crispy Mushroom Reuben Sandwiches
This decadent vegetarian take on the classic Reuben puts mushrooms first.
Ingreadient :
- 12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups)
- ¼ cup olive oil, divided
- ¾ teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 2 ½ teaspoons prepared horseradish
- ½ teaspoon soy sauce
- ½ cup plus 3 Tbsp. mayonnaise, divided
- 8 slices Jewish rye bread
- 8 slices Swiss or provolone cheese (about 6 oz.)
- 1 cup drained sauerkraut
- Persian (mini) cucumbers, halved lengthwise, for serving
Direction :
- 12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups)
- ¼ cup olive oil, divided
- ¾ teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 2 ½ teaspoons prepared horseradish
- ½ teaspoon soy sauce
- ½ cup plus 3 Tbsp. mayonnaise, divided
- 8 slices Jewish rye bread
- 8 slices Swiss or provolone cheese (about 6 oz.)
- 1 cup drained sauerkraut
- Persian (mini) cucumbers, halved lengthwise, for serving
