SUSANNAH’S MUSHROOM REUBENS

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SUSANNAH’S MUSHROOM REUBENS

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  • Show Name

So Many Mushrooms

  • Show Name

So Many Mushrooms

  • Show Date
October 12, 2024
  • Show Date
October 12, 2024
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Makes 2 Sandwiches

  • Ingredients
  • ✓ 8 ounces white mushrooms
  • ✓ 2 – 3 tablespoons low-sodium tamari or Liquid Aminos
  • ✓ 1 tablespoons liquid smoke
  • ✓ 2 – 3 tablespoons water
  • Instructions
  1. Wash/clean the mushrooms. I use a wet paper towel and wipe the visible dirt off the mushrooms.
  2. Slice the mushrooms about 1⁄4 inch thick.
  3. Place mushrooms in a large pan over medium heat, add the tamari or aminos
  4. Liquid smoke and 1 tablespoon water
  5. Cover and sauté the mushrooms for 15 – 20 minutes. Checking to be sure there is enough moisture. When it is dry, add another tablespoon of water.
  6. When mushrooms are cooked to your preference remove the lid and sauté until all liquid is absorbed.

MAKING THE RUBENS
INGREDIENTS
4 slices rye bread

Vegan Mayo - (See recipe link: https://nutritionstudies.org/recipes/dip-spread/tofu-
mayonnaise/ )

Dill pickle relish
1⁄2 Sauerkraut

INSTRUCTIONS
1. Toast rye bread
2. Make the mayo, add dill pickle relish to mayo. Spread mayo over each slice
of bread.
3. Spread half the mushrooms over one slice of bread, top with 1⁄4 cup
sauerkraut, add remaining slice of bread.
4. Serve with pickle spears.
Enjoy

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