Thursday, April 4, 2013

80--- The Shroo-ben

Sorry for the corny name.

I couldn't help myself.

It's a Reuben, made with mushrooms.

Less meat (especially less fat-laden, pickled meat)= possibility of improved health

The Shroo-ben with Pickled Red Cabbage
Serves 2

4 slices rye bread (I used a dill rye)
4 slices thinly sliced swiss cheese
Olive oil spray
1/4 cup dill pickle relish
8 oz button mushrooms, sliced
2 tsp olive oil
2 cloves garlic, finely minced
1/4 cup water
1/4 tsp paprika
1/4 tsp salt
1/8 tsp fennel seed
Dash fresh ground black pepper

PICKLED RED CABBAGE
1 cup shredded red cabbage
1/2 cup apple cider vinegar
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp dry mustard
Dash garlic powder

For cabbage make one day ahead: Combine all ingredients in an airtight container and refrigerate for at least 12 hours prior to serving.

To make mushrooms, heat 2 tsp olive oil over medium high heat in a large skillet.  Add garlic and fennel seed and saute until fragrant ~ 2 minutes.  Add sliced mushrooms, water, paprika, salt and pepper.  Cover and saute intermittently for 7-8 minutes, or until mushrooms are softened and liquid is absorbed.  Set aside.

Heat a large nonstick skillet over medium heat.  Spray two slices of bread with olive oil, then flip over and layer relish and cabbage on one slice, and mushrooms and cheese on the other.  Press together to make a sandwich, then place in skillet.  Cover and cook for 2-3 minutes, until bread is golden brown.  Flip and continue to cook until remaining side is golden brown and cheese is melted.  Remove from pan, slice in half and serve.

Nutrition Info per 1 sandwich: 284 calories, 11 g fat, 12 g protein, 32 g carbohydrates, 4 g fiber

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