Another great way to fix the wonderful portabello mushroom! From Moosewood Restaurant New Classics cookbook.
- Ready In:
Easy Russian Dressing
- 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.)
To cook portabellos:
- Preheat the oven to 400°F or turn on broiler.
- Combine the oil, garlic, salt, and peper in a small bowl and set aside.
- Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
- Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
- 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.
- To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
- Preheat oven to 400*F.
- Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
- Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
- 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.
- Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
- Serve immediately.
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Sharon - this was really good. I think I'm becoming a portabello mushroom junkie! I followed the dressing recipe exactly except for using white wine vinegar b/c I didn't have cider vinegar. The dressing had a wonderfully unique flavor! I added more than a dash of tobasco because we like that extra kick. This is definitely a keeper!1Reply
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