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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Another great way to fix the wonderful portabello mushroom! From Moosewood Restaurant New Classics cookbook. Ingredients:
1/4 cup diced tomato |
1/3 cup mayonnaise |
1 tablespoon chopped scallion |
1 teaspoon prepared horseradish |
1 teaspoon cider vinegar |
1/2 teaspoon salt |
1 1/2 teaspoons ground black pepper |
1 dash hot pepper sauce |
1 teaspoon tomato paste (optional) |
8 slices bread or 8 slices toasted rye bread |
1 cup drained sauerkraut |
1 1/2 cups grated swiss cheese |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 dash salt and pepper |
4 portabella mushrooms, rinsed and dried (about 8 oz.) |
Directions:
1. To cook portabellos:.
2. Preheat the oven to 400°F or turn on broiler.
3. Combine the oil, garlic, salt, and peper in a small bowl and set aside.
4. Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
5. Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
6. To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
7. To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
8. Sandwich:.
9. Preheat oven to 400*F.
10. Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
11. Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
12. Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
13. Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
14. Serve immediately.
15. Enjoy!
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