Mushroom Reuben

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.

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.

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.

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.

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.

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