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Wednesday, November 10, 2010

Portabello Reuben (David and Diane)

Easy Russian Dressing

¼ cup diced tomato
1/3 cup prepared mayonnaise
1 Tble chopped scallions
1 tsp. horseradish
1 tsp. cider vineger
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. tomato paste (optional)

Cooked Portabello Mushrooms

3 Tble olive Oil
2 garlic cloved minced or pressed
Dash of salt and ground black pepper
4 portabellos, rinsed and dried (abiout 8 oz)


Rye bread, or Whole Wheat Pita
4 sliced cooked portabello mushrooms
1 cup drained sauerkraut
1 ½ cup grated Swiss cheese

1. Cook the mushrooms.
a. Preheat the oven to 400 or turn on the broiler
b. Combine the oil, garlic, salt and pepper in a small bowl.
c. Remove the stems from the portabellos and slice caps into ½ to ¾ inch thick slices.
d. Toss sliced mushrooms with the oil mixture and lay out on a baking sheet at least 1 inch apart.
e. Bake on one side to 4 to 8 minutes, then turn over with a spatula and bake for 4 to 8 minutes until tender and juicy. If broiling go 3-5 minutes on a side. Remove from oven and set aside.
2. Prepare the sauce
a. Combine all the dressing ingredients in a belnder or food processor and puree until smooth and creamy.
3. Grate the cheese
4. Lay 4 pitas on the baking sheet that used to have the mushrooms. Spread dressing liberally on the top side.Layer each pita with ¼ of the reserved mushroom slices, ¼ of the DRAINED sauerkraut, and a generous 1/3 cup of the grated cheese. You can add another later of dressing and a second slice of bread if you like. We prefer these open face with just bread on the bottom.
5. Bake for about 4 minutes until cheese is melted. Serve immediately

Small mixing bowl
Baking pan

This can be a lunch or dinner dish, created with thick sliced hearty bread, or as we prefer it on whole Wheat Pita, not cut open.

(from Moosewood New Classics)

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