If you’ve ever wilted spinach, you know that the amount you begin with is waaaaay more than the amount you end up with. This is kind of like that, but with mushrooms. What’s lost in volume is gained in texture: these shriven petals are perfect for packing into a reuben with sauerkraut and dousing with some awesome sauce.
I’ve used this same concept before for packing mushrooms into vegan pork buns and maitake + shiitake bacon.
Love reubens but not into mushrooms? Check out this tempeh or that tempeh-based version.
As I mentioned in my last post, I’ve been trying to work some mindfulness practices into my life on a daily basis, and adding some of what I’ve listened to into this space. This week, I’m sharing a quote from an episode of the Secular Buddhism podcast I listened to recently:
via Noah Rasheta | Secular Buddhism – Guided Meditation: Threefold Mindfulness Meditation 0:08:08
When I heard the term “habitual reactivity” I was like, WTF! That has a name? Then I thought about how much I do that. The mental corner it paints me into isn’t a great place to be, and it took me listening to this episode to recognize how much I hate that space—how small it feels and that the color is pretty shitty. I’m working on shifting away from thinking to observing in these moments, because freedom just feels so much better. Listen to the entire episode here.
Here are some other random podcast episodes I’ve enjoyed in the past week, which I’ll be adding on to the end of all blog posts moving forward. Hope you enjoy. Also below: gratitude for the past week. <3
Favorite podcast episodes:
Ologies with Alie Ward | Corvid Thanatology with Kaeli Swift
Getting Curious with Jonathan Van Ness | What is Toxic Stress & Why is She So Bad? with Dr. Caroline Leaf
This Podcast Will Kill You | Ep 14 Rabies: Don’t Dilute Me, Bro
What I’m grateful for this week:
1. Reconnected with an old friend.
2. The small and quiet yoga studio I attend.
3. That I wrote the recipe down for this sandwich so I can make it again. 🙂
Hi there, reader! If you make this recipe and love it, would you mind leaving a 5-star review? You can do this in one-click via the “leave a reply” section at the bottom of this post. It’s a really simple action that helps me out tremendously. Thank you as always for your support and happy cooking! xo
Vegan Reuben with Mandolined Portobello
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 sandwiches 1x
Ingredients
for the mushrooms
- 1 lb portobello mushroom caps, sliced on a mandoline
- 1 cup vegetable broth
- 2 tsp garlic powder
- 2 tsp steak seasoning
- 1 tsp smoked paprika
- 1 TB olive oil, or enough to grease a large baking sheet
for the sauce
- 1/2 cup vegan mayo
- 3 TB chopped dill pickles
- 1 TB sriracha
- 1 tsp vegan Worcestershire sauce
to serve
- rye bread + some oil or vegan butter
- vegan cheese (gouda, provolone, swiss, etc.) I like Follow your Heart, Violife or Daiya brands
- sauerkraut
- handful of mandolined red cabbage
Instructions
to prepare the mushrooms
- combine the sliced mushrooms with the broth and spices. Allow to marinate for at least an hour to overnight. Stir once or twice during marinating to coat.
- When ready to make the sandwiches, preheat oven to 300. Place a fine meshed strainer or sieve over a bowl and press with another to get most of the liquid out. Break up with your hands and press again until almost dry.
- Transfer to a greased baking sheet in an even layer. Bake for 15-20 minutes, then stir around, baking for 10-15 more, or until mushrooms are dried out a bit, but not crispy.
- Transfer to paper towels in an even layer and set aside.
to prepare the sauce
- Combine all sauce ingredients and set aside.
to serve
- Slightly toast the bread with a little oil or vegan butter in a cast iron pan, layering some vegan cheese over to slightly melt.
- Layer the sandwich with sauerkraut, raw cabbage, mushrooms and sauce. Serve immediately.
Recipe looks amazing but the photo showing dark burnt bread and other ingredients make it uninteresting.
Olga, I used rye bread here, which is naturally dark in color, not burnt.
This looks delicious. How thin do you slice the mushrooms? My mandoline has different settings. I am looking forward to trying this soon.
Jeanne, not sure, as mine only has one setting! I would say as thin as you can. Hope you enjoy!
This looks luscious! Just a note to thank you for your creative, delicious and healthy meal creations. Keep it up for us!!
Thanks for your kind words, Di!
Have you tried using corned beef spices in the marinade? BTW, that rye bread looks wonderful! Brand?
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Kai, I had to look up what corned beef spices was, and that sounds like a great idea! Not sure of the brand of the bread, as I’ve already tossed the packaging, but I got it at Whole Foods.
Thank you, and for all your lovely recipes! I plan to try this with shrooms and jackfruit, to test texture differences.
this is a perfect recipe for a reuben. thanks so much for sharing!
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Amazing. I can actually already taste it… 🙂 Going to make it this week. Thank you x
Oh My Goodness your photography is so beautiful, and the food looks so unbelievably appetizing.
Love your thoughts on mindfulness and podcasts. I listen to Rich Roll (he is a gifted conversationalist with an incredible vocabulary and a swoon-worthy wordsmithing ability – I could listen to him all day long – sorry I digress). Anyway, his podcasts are life changing. He delves deep, and I always leave the podcast a more evolved person. Maybe you will enjoy him too!
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Thanks for your kind words, Tracy, and for the heads up on Rich Roll … he sounds amazing, so I will definitely check him out!
Thank you for the share! The recipe sounds incredible. I have a question. Can I replace vegetable broth with water?
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Hi Joshua, I have not tried so I can’t say for sure, but if you try with good results, I’d love to know!
This looks so unbelievably yummy! I do not have a Mandoline – will it work if I slice as thin as possible? And this may be a silly question, do you slice across the wide part or or down the mushroom? Thanks very much! I can’t wait to try this and I love your mindfulness quotes too 🙂
Gina, that should work, although mandolines are not that expensive. I got mine at TJ Maxx years ago for a few dollars. You want to slice down the mushroom. I hope you enjoy the recipe!
This looks outstanding!
Years ago, I used to mandoline portobello mushroom caps to make the filling for a french dip type of sandwich but the slices always stuck back on themselves when cooking. After I try this delicious-looking recipe, I’ll revisit my old sandwich and make sure to marinade the mushroom slices—that may fix that stubborn “sticky” issue. Thank you, Erin!