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Mushroom Reuben with Parsnip Fries & Horseradish Mayo
2 Serving Dinner

Mushroom Reuben

with Parsnip Fries & Horseradish Mayo

Tags: Soy-Free, Nut-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
33g
CARBOHYDRATES
85g
PROTEIN
11g

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INGREDIENTS

  1. 4 oz cremini mushrooms
  2. 3 parsnips
  3. 2 garlic cloves
  4. ⅓ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 1 tsp Dijon mustard
  6. 2 tbsp horseradish
  7. 2 tsp caraway seeds
  8. 4 slices sourdough bread
  9. 2 oz vegan mozzarella cheese
  10. 3 oz sauerkraut
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
33g
CARBOHYDRATES
85g
PROTEIN
11g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat oven to 425°F. Thinly slice the cremini mushrooms. Peel parsnips and cut into 3 inch sticks. Peel and mince the garlic. TIP: Remember to wipe mushrooms clean with a damp kitchen towel.

2
Roast the parsnips fries and sauté the mushrooms

Add parsnip sticks, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast in the oven until parsnips are tender and golden brown, 18 to 20 minutes. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms and cook, undisturbed, until mushrooms start to brown, 2 to 3 minutes. Add minced garlic and continue to cook until garlic becomes fragrant, 1 to 2 minutes. TIP: You will use this skillet in a later step.

3
Make the horseradish mayo

Add 2 tbsp Vegenaise to a small bowl and set aside for use in the next step. Add remaining Vegenaise, Dijon mustard, horseradish, and a pinch of salt and pepper to another small bowl. Stir the horseradish mayo.

4
Build the sandwiches

Add caraway seeds to the reserved Vegenaise and stir the caraway mayo. Place sourdough bread slices on a cutting board, and spread caraway mayo on the slices. Flip bread over and spread 2 tsp horseradish mayo on the other side of each slice. Divide cheese, cooked mushrooms, and sauerkraut between 2 of the bread slices, and close the sandwiches with the remaining 2 slices. TIP:The caraway mayo should be on the outside of the sandwich, and the horseradish mayo on the inside.

5
Toast the sandwiches

Wipe the large nonstick skillet clean and return it to medium high heat with 1 tbsp vegetable oil. Add mushroom reubens to the skillet and cook until the cheese is melted and bread is golden brown, 5 to 6 minutes per side. TIPS: Cooking the sandwiches slowly over low heat ensures the cheese will melt without burning the bread. You can use a spatula to press gently on the sandwiches as they cook.

6
Serve

Slice the mushroom reubens in half diagonally and place on plates. Add parsnip fries and a dollop of horseradish mayo. Tuck in!

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