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Mushroom Pastrami

Mushroom Pastrami Sandwiches on Rye

Posted on September 14, 2021February 27, 2022 by Jen

For Lisa..

A Nightstand Worthy Sandwich…

A Bit of History:

As a college student, my dormitory mates and I always looked forward to Thursday night TV. On Thursdays, new episodes of Friends, Seinfeld, and ER would air. We would all gather in Lisa’s room to enjoy our favorite episodes of “shows about nothing.” While working on this recipe and post, I remembered a Seinfeld episode, where George tries to combine his love of food with his love life. His girlfriend breaks up with him after he is caught eating a pastrami sandwich from the nightstand during an intimate moment. This recipe for Mushroom Pastrami Sandwiches on Rye, inspired by a classic, is definitely nightstand worthy. But, don’t get caught!

Sussman Volk is credited with the first pastrami sandwich on rye, in 1888, which was served at his deli in New York City. Legend has it that Mr. Volk allowed a Romanian immigrant and friend to store meat in his freezer. His thankful friend graced him with the recipe, which Volk began to serve at his deli. This classic sandwich would come to define a typical New York deli. Traditionally, pastrami sandwiches are seasoned beef served on rye bread with mustard accompanied by a pickle.

About the Recipe: Mushroom Pastrami Sandwiches on Rye

For this Ultratruffle dish, I veered from the traditional ingredients by substituting shiitake mushrooms for the beef and crafting my own pastrami-like seasoning. The spice mixture comes together in 5 minutes in the blender. Simply cook the seasoned mushrooms in some olive oil and build your own masterpiece. Slather some toasted rye with mustard and top mushrooms with pickled red onion, sauerkraut, and peppery arugula greens.

Mushroom Pastrami

Shiitake Mushroom Pastrami Sandwiches on Rye

A flavorful and spicy pastrami seasoning perfect for shiitake mushroom sandwiches.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

Pastrami Seasoning (makes enough for 4 batches of mushrooms)

  • 3 tbsp whole black peppercorns
  • 2 tbsp corainder seeds
  • 2 tbsp yellow mustard seeds
  • 1 tsp carraway seeds
  • 1 tbsp dry mustard
  • 1/4 tsp hot smoked paprika
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp minced onion
  • 1/2 tsp brown sugar

Sandwich Ingredients (4 sandwiches)

  • 2 1/2 tbsp pastrami seasoning
  • 8 slices rye bread
  • 1 cup sauerkraut
  • 3 cups sliced fresh shiitake mushrooms
  • 1-2 tbsp olive oil for cooking mushrooms
  • 1 tbsp vegetable broth
  • 2 tbsp mustard
  • 1 cup arugula (optional)
  • 1/4 cup pickled red onion (optional)

Instructions
 

Pastrami Seasoning

  • Combine all spices in a blender cup and process until smooth. Transfer to a glass jar for storage. Recipe will make extra seasoning for future use.

Sandwiches

  • Toss prepared mushrooms with 1 tbsp of vegetable broth and 2 1/2 tbsp of pastrami seasoning.
  • Heat 1 tbsp of olive oil in a shallow pan over medium heat. Add mushrooms and cook without stirring for 4-5 minutes. Flip mushrooms over and cook another 3-5 minutes adding more oil if needed.
  • Transfer the mushrooms to a bowl. Either toast bread in a conventional toaster and slather with mustard and toppings or follow directions below.
  • Slather bread slices with mustard.
  • Add a bit more oil to the mushroom sautee pan if needed. Add bread slices and cook for 2 minutes. Remove bread slices.
  • Top bread slices with cooked mushrooms, sauerkraut, arugula, and pickled onions.
Keyword easy healthy best ever pastrami sandwich, mushroom pastrami sandwich, pastrami on rye sandwich plant-based, shiitake mushroom sandwich, ultratruffle nightstand worthy sandwich, ultratruffle pastrami on rye, ultratruffle shiitake mushroom pastrami sandwich, vegan pastrami on rye sandwich

Looking for some other great sandwich ideas? Try these Ultratruffle favorites:

Beet Falafel Veggie Burgers

Stir Fry Veggie Wraps with Spicy Peanut Sauce

Lion’s Mane Buffalo Burgers

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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