Recipe by Korkin'
I turned these marinated mushroom and onions into a kind of vegetarian Reuben. The sweet-sour flavor of the onion contrasts surprisingly well with the earthy, meaty mushrooms. I also mixed curry powder into the mayo for the sandwiches and it came out great. This is a must for lighter fare eaters looking for something a little bit different. You can make the marmalade ahead of time and have it for quick mealtimes.
Top Review by Greeny4444
MmmmMMMmmmm! This was so good! I have to say, I was skeptical - a VEGETARIAN Reuben? Pshaw, sure, whatever lady. *smile* My husband and I, both, love Reubens, but I halved this recipe, and just made it for myself. My husband is not too keen on mushrooms. Plus, I learned at the grocery store yesterday that the idea of eating one AS a sandwich was totally crazy/borderline punishment to him. Haha. Anyway, I reduced the heat on the onions to medium-low when I reduced it. Any lower than that, and I think it might take forever to reduce. For the mushroom marinade, I put a ziploc bag into a clean glass, and draped the zippy part over the rim (I included a picture - this made it easy to put liquids into a baggie). I am not sure how long I marinated my mushroom - haha that sounds funny - but I put it in the fridge and just took it out when the onions were almost done, so I could grill it. I used my stovetop grill pan and grilled it for about 3 1/2 minutes on each side. I only put mayo on one slice of bread (I'm not really a fan of it), and I didn't really think it needed it, personally. I would leave it off next time. I had a bunch of onion marmalade leftover. It would be very good on teriyaki chicken sandwiches - if you're not totally into the vegetarian thing. The flavors of this are definitely tangy and meaty, very much like a Reuben! I am keeping this recipe, and I would make it for my mom when she comes over for lunch. I'm glad I picked this one - sorry for the honkin' long review! Made for Spring PAC 2011.
- 1 tablespoon olive oil
- 4 medium onions, sliced thin
- 2 tablespoons red wine vinegar
- 3 cups orange juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1 teaspoon red wine vinegar
- 1⁄2 cup extra virgin olive oil
- 2 portabella mushroom caps, stems removed
- 2 tablespoons mayonnaise
- 6 ounces smoked mozzarella cheese
- 4 slices multigrain bread
Directions See How It's Made
- Heat the olive oil in a skillet on medium heat and add the onions. Sautee until they start to turn clear, then season and add vinegar and orange juice.
- Reduce heat and allow the orange juice to reduce into a jam consistancy, about 45 minutes.
- Meanwhile, mix the Worcestershire, soy sauce, parsley, seasonings, vinegar and olive oil in a plastic storage bag and add the mushrooms. Let them marinate for at least 20 minutes.
- Cook the mushrooms on an indoor grill or panini press for 7 minutes (you can also place them under the broil for about 5 minutes on each side).
- Serve on toasted bread with mayo, onion marmalade and mozzarella cheese.