Lion’s Mane Pastrami Reuben!
Serves 1
20 mins prep
30 mins cook
50 mins total
Lion’s Mane Pastrami Reuben! 🥪🥪 1/2 pound Lion’s Mane mushrooms (if you can’t find, hen of the woods or portobello will do) 4 tablespoons of beet juice (optional) Spice rub: 1 tsp smoked paprika 1 tsp coconut sugar 1/2 tsp ground coriander 1/2 tsp ground mustard powder 1/2 tsp garlic powder Salt and pepper 2 slices Ezekiel bread or rye bread Vegan mozzarella (I used @violife_foods ) 1 cup sauerkraut (I used @hawthornevalley ) Russian dressing: 1/2 cup vegan mayo 1/4 cup organic ketchup 1 tablespoon of relish or chopped pickled jalapeño peppers 2 tbsp avocado oil or vegan butter Preheat oven to 450. Combine spice rub in a small bowl. Thinly slice lions mane or mushroom you are using to form “pastrami” slices. Gently rub spices into mushroom. Pour in beet juice and massage again until mushrooms take on a rosy color. Bake oven at 450 until browned and slightly crisp, about 15-20 min. You want the mushrooms to dry out slightly Heat a pan with oil. Add bread slices, top w vegan cheese, pastrami slices and cover on medium low until cheese melts, add sauerkraut, and 2 tablespoons of the Russian dressings. Close sandwich and press down and flip until bread is slightly browned. Transfer to cutting board, slice in half and enjoy with a pickle!
Preheat oven to 450°F. Combine smoked paprika, coconut sugar, ground coriander, ground mustard powder, garlic powder, salt, and pepper in a small bowl to create the spice rub. Thinly slice the Lion's Mane mushrooms (or alternative) to form "pastrami" slices. Gently rub the spice mixture into the mushroom slices. Pour in the beet juice (if using) and massage again until the mushrooms take on a rosy color. Bake the mushrooms in the preheated oven at 450°F until browned and slightly crisp, about 15-20 minutes, aiming for them to dry out slightly. While the mushrooms cook, prepare the Russian dressing by combining vegan mayo, organic ketchup, and relish or chopped pickled jalapeño peppers. Heat a pan with avocado oil or vegan butter over medium-low heat. Add the bread slices to the pan. Top one slice with vegan cheese and then the cooked mushroom pastrami slices. Cover the pan on medium-low heat until the cheese melts. Add sauerkraut and 2 tablespoons of the prepared Russian dressing. Close the sandwich with the other bread slice and press down. Flip the sandwich and continue to cook until both sides of the bread are slightly browned. Transfer the finished sandwich to a cutting board, slice in half, and enjoy with a pickle!
