Shiitake Mushroom Pastrami Sandwiches on Rye
A flavorful and spicy pastrami seasoning perfect for shiitake mushroom sandwiches.
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.