Smoked Oyster Mushroom Pastrami Reuben
Smoked Oyster Mushroom Pastrami Reuben
Ingredients
Oyster Mushroom Rueben
8 oz. Mushroom Pastrami
2 oz. butter
2 Slices Dark Rye Bread
3 oz. Swiss Cheese (Emmenthaler)
2 oz. Fermented Cabbage- like a kraut
1 oz. Rueben Dressing
Maldon Salt
Pastrami Cured and Smoked Mushrooms
Pastrami Brine
2 qt. Water
4 oz. Brown sugar
1 oz. Thyme
¼ oz. Fennel Seed
¼ oz. Cumin Seed
¼ oz. White Peppercorn
½ oz. Black Peppercorn
6 cloves Garlic
1 oz. Kosher Salt
2 Bay Leaf
8 oz ice cubes
2 lbs Pink Oyster Mushroom
Pastrami Rub
Ground Black Pepper
Ground Cumin
Onion Ash Powder
Smoker with Woodchips- I like White Oak
Preparation
Method
In a large Sauce Pot Combine all dry brine ingredients and toast in dry pot, once the ingredients start to smoke, add the water. Bring to a boil and remove from heat, add ice to cool down. Place mushroom in the brine and let soak for 12-24 hours. Remove and pat dry. Dust with Pastrami Rub and Smoke with White Oak for 40 minutes. Remove and reserve for use.
Sandwich Method
Ona flattop burner/griddle top surface, brown butter, add rye slices to butter and toast. Place smoked pastrami on the flat top to heat through, add cheese and heat to melt, make sure to crisp some of the cheese on the flat top surface! Flip the toasting bread slices and slather with your Rueben Dressing, next top with the heated mushroom pastrami and crisped and melty cheese. Top with Fermented Cabbage and finish the sandwich by slicing the sandwich in half.
Show Steps
We will start off by mixing and cooking the brine
From another container, I will pull previously brined mushrooms.
I pat dry and will dust the with the rub.
I will pretend to smoke them.
I will use previously smoked mushrooms and go through the sandwich method as listed above
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