The Cure

mushroom-blog-bannerI like mushrooms on a sandwich, usually fried and added to a toasted cheese. Even a great mushroom burger rocks my boat, so I’m delighted to have discovered this recipe for Portobello Pastrami Seriously, are you hunting out the ingredients yet? #pastrami #rye #sandwich #gourmetsandwich #recipeideas #freshmushrooms #safoodbloggers #safoodies #foodiez #portobello #umami #happyfridayfolks #weekendmeals #lunchsorted #foodblognation #inspiredcooking #getcooking

Makes 3-4 sandwiches

1tbsp cracked black pepper
1tsp ground coriander
1tsp smoked paprika
1tsp salt
½tsp granulated garlic
1tbsp olive oil
3-4 medium Portobello mushroom caps
6-8 slices rye bread, toasted
horseradish mustard

1 Make the pastrami cure in a medium bowl by mixing the pepper, coriander, paprika, salt, and garlic together. Drizzle the olive oil over the mushroom caps so that they’re evenly covered. This will allow the cure to stick to the mushrooms. Liberally coat each mushroom with the cure on both sides and place in a covered container in the fridge for at least 2 hours or up to 24 hours.
2 Preheat your braai to high. Grill mushrooms gill-side-down for 4 minutes, flip, and grill the smooth side for 4 minutes or until nicely marked and the mushroom is soft and pliable. Depending on the thickness of the mushroom, this could take longer. Place mushrooms back in the covered container and back in the fridge to cool.
3 Slice thin strips on the bias or diagonally to create larger “cold cuts” from the mushroom. Serve on marbled or plain rye with sauerkraut, horseradish mustard and pickles.