Northwest Arkansas Democrat-Gazette
Mushroom Reuben channels flavors of classic
This take on the deli classic replaces the corned beef with slices of portobello mushrooms for a satisfying sandwich featuring zesty Russian dressing, melty Swiss cheese and tangy sauerkraut. Pressing the sliced mushrooms in a skillet eliminates excess moisture while retaining a juicy bite, and a mustard-and-spice paste incorporates some of the flavors you would otherwise find in the typical corned beef. The number of slices you end up with will depend on the size of the portobellos. Expect eight to 16 slices total.
If you don’t feel like making the Russian dressing from scratch, substitute your favorite store-bought variety.
Recipe notes: The sum total of these ingredients makes for a high-sodium meal, though steps such as using less dressing, finding a low-sodium or homemade bread and reducing the salt in the spice rub can help bring the numbers down, if desired.
Leftover dressing can be stored in an airtight container for up to 3 days. Extra mushrooms can also be refrigerated for a few days for additional sandwiches, though you may want to warm them slightly or allow to come to room temperature before using.
Mushroom Reubens
For the dressing:
¼ cup mayonnaise
¼ cup ketchup
1 ½ teaspoons prepared
(white) horseradish ½ teaspoon hot paprika OR sweet paprika plus a pinch of cayenne pepper 1 tablespoon finely chopped pickles or pickle relish 1 clove garlic, minced
For the mushrooms: 2 tablespoons Dijon mustard 2 teaspoons ground coriander 1 teaspoon brown mustard
seeds
½ teaspoon kosher salt ¼ teaspoon red pepper flakes Pinch ground allspice Ground black pepper Vegetable oil
1 pound portobello mushrooms, sliced in half horizontally
For the sandwich:
4 slices any bread 4 slices Swiss cheese
2/3 cup sauerkraut, drained 1 tablespoon butter
Make the dressing: In a medium bowl, using an immersion blender, process the mayonnaise, ketchup, horseradish, paprika, pickles and garlic, pulsing until well combined. (You can also use a mini food processor or blender.) The yield is about ½ cup; you’ll have extra. Transfer to an airtight container and refrigerate until needed.
Make the mushrooms: In a small bowl, stir together the mustard, coriander, mustard seeds, salt, red pepper flakes, allspice and a few grinds of black pepper until thoroughly combined.
Coat the bottom of a 12-inch nonstick skillet with a thin layer of oil and set over medium heat for several minutes, or until you feel a decent blast of heat when holding your hand an inch or so above the skillet. Arrange the mushrooms in the skillet in two layers. Wrap the bottom of a cast-iron skillet or a plate (weighted with heavy cans) in foil and place on top of the mushrooms; the goal is to press the liquid out of the mushrooms. Cook, undisturbed, for 6 minutes. Remove the skillet or plate, flip the mushrooms over, arranging them so the thickest slices are toward the middle, or the hottest part of the pan. Return the skillet or plate on top of the mushrooms and cook until the mushrooms have significantly reduced in size and almost all the liquid has evaporated, another 5 to 6 minutes. If there’s still liquid in the skillet, uncover the mushrooms, briefly increase the heat to mediumhigh and cook until the water is mostly gone.
Transfer the mushrooms to a platter and spread an even, thin layer of the mustard mixture on one side of each mushroom slice. (On the slices from the top halves of the mushrooms, the mixture adheres best to the exterior rather than the flesh.)
Wipe out the skillet, add another thin coating of oil and return to medium heat. Place the mushrooms in a single layer, coated side down, and cook until browned and crisp in spots, 2 to 3 minutes, working in batches. A little of the coating may come off; that’s OK — just pile it on when assembling the sandwiches. Wipe the skillet clean.
Make the sandwiches: Spread about 1 tablespoon of the dressing on each of the 4 slices of bread. On 2 of them, build the sandwiches, evenly dividing the cheese, mushrooms and sauerkraut, followed by the other 2 slices of bread.
In the skillet over medium heat, melt the butter until bubbling slightly. Griddle the sandwiches on both sides (do one at a time if you’re tight on space) until golden brown and crisp, 2 to 3 minutes per side. Cut in half and serve. Makes 2 sandwiches. Nutrition information: Each sandwich contains approximately 550 calories, 26 g protein, 25 g fat, 57 g carbohydrate (18 g sugar), 67 mg cholesterol, 1900 mg sodium and 7 g fiber.