Recipe Archives->Vegetarian->Mushroom Reuben

Mushroom & Onion Reubens 

8 ounces sliced fresh mushrooms
1 cup onion, thinly sliced rings
2 cups sauerkraut, rinsed and well-drained
8 slices pumpernickel bread
3 tablespoons sweet hot mustard
4 1-oz slices Swiss cheese

Spray a 10-inch nonstick skillet with nonstick cooking spray.  Add
mushrooms and onion.  Cook and stir over medium-high heat until
mushrooms are tender and onions are slightly browned.

Reduce heat to low.  Add sauerkraut.  Cook 3 to 4 minutes or until
sauerkraut is thoroughly heated, stirring occasionally.

Place bread slices on an ungreased cookie sheet.  Broil 4 to 6
inches from heat for 1 to 2 minutes or until bread is toasted on
one side.

Spread mustard on toasted side of 4 bread slices.  Top each with
one-fourth of the sauerkraut mixture, 1 slice of cheese, and a
bread slice, toasted side down.  Return sandwiches to cookie sheet.

Broil an additional 1 to 2 minutes each or until bread is crisp
and cheese is melted.

Printable version: mushroom-reuben.txt.