Mai-Reuben

Recipes

Maitake mushroom, reuben-like sandwich

Servings: 2, Preparation time: 30 minutes

Ingredients

Mushrooms

  • Maitake mushrooms, 2 handfuls per sandwich
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon mustard seeds (optional)
  • 1/4 teaspoon fennel seeds (optional)
  • salt

Russian Dressing

  • 1/2 cup vegan mayonnaise (organic garlic aioli Vegenaise)
  • 1 tbsp chilli sauce 20 ml
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon sweet paprika
  • fresh or dried dill to taste

Sauerkraut
(I am not a fan of it either, but it is super tasty on this.)
You can buy some nice sauerkraut in the refrigerated section of good stores instead of making it yourself.

  • 1/2 head red cabbage
  • 1/2 teaspoon caraway or fennel seeds
  • 1/2 cup apple cider vinegar
  • 3/4 cup water
  • large pinch sea salt

Sandwich

  • 4 slices good bread (pretzel, rye or other dark bread)
  • 1 tsp vegan butter and/or olive oil
  • 2 slices vegan cheese (optional)
  • 3 dill pickles sliced (optional)

Instructions

  1. To make the sauerkraut, slice the cabbage into thin ribbons after removing the core and place it in a large saucepan.
  2. Add the apple cider vinegar, water, sea salt and caraway or fennel seeds and cook down over medium heat, stirring regularly, for 35 – 40 minutes. Add more water if the cabbage begins to brown at the bottom. 
  3. Remove from the heat.
  4. To make the Russian dressing combine all ingredients in a bowl and stir to combine. 
  5. Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds. 
  6. Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.
  7. To assemble the sandwich, lightly butter both sides of the bread slices and place them butter side down on a pan. Grill until lightly toasted.
  8. Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice, then add the sauerkraut and slices of the dill pickle.