Pastrami is a classic Jewish deli food. But I don't think I've had it since I was a kid. I am not much of a Jewish deli lover. It's not healthy, and for the most part, it's not even food that I like that much. So I don't know how I came up with the idea of making mushrooms seasoned like pastrami (maybe I was thinking of ways to make Adam love a vegetarian meal?), but boy I'm glad I did, because these are delicious, and they make a mean Rueben style sandwich!
Do they taste like pastrami? No, of course not. Your Uncle Moishe won't be fooled. They taste like super delicious mushrooms. And really, is there anything better?
1 lb portobello and/or oyster mushrooms, sliced
1/2 cup cider vinegar
1/4 cup vegan or regular worcestershire sauce
1/4 cup spicy or garlic pickle juice, or additional vinegar
1 tsp paprika
1 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp celery seed
1/8 tsp ground allspice
A few drops liquid smoke, or pinch of smoked paprika to taste
Salt and fresh ground black pepper
Place mushrooms in a shallow dish. Whisk all the additional ingredients together and pour over top. Marinate in the refrigerator, covered, overnight (do not skip this step!). Spread mushrooms on a single layer on parchment-lined baking sheets and roast at 350F for 25 minutes.
To make Ruebens, take whole grain rye bread, or any bread of choice. Spread with Thousand Island dressing or a good, spicy mustard. Pile on mushrooms, saurkraut and top with thinly sliced swiss cheese or vegan cheese. Place under broiler, just until cheese is melted.
These mushrooms are also delicious on their own, of course, or on a salad. I also discovered they rock with a little bbq sauce!
This recipe has been submitted to Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.