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Mushroom Pastrami

Shiitake Mushroom Pastrami Sandwiches on Rye

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


  • Blender


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)


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.


  • 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.
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