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
rye bread + some oil or vegan butter
vegan cheese (gouda, provolone, swiss, etc.) I like Follow your Heart, Violife or Daiya brands
handful of mandolined red cabbage
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.
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.