By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you swung by for my thousand island dressing on Wednesday, you should know that I’m in love with Reubens. When I’m in a restaurant, I just get them without meat (or sometimes with coleslaw in place of it… apparently I secretly love cabbage?), but at home I like to find something else to put on it. I’ve tried a lot of things and am genuinely surprised I’ve never shared any before now. Because I eat so many, I have a few tricks (in the recipe) for making sure you don’t end up with the dreaded soggy sandwich from the sauce and kraut.
As soon as I heard about the “Trend is to Blend” sponsored contest through The Recipe Redux this month, I knew I wanted to make a Reuben. I’m no amateur when it comes to swapping out meat for mushrooms or blending in with a protein like lentils, so this challenge from The Mushroom Council is right up my alley. Fun fact: When I mentioned The Mushroom Council to Josh, his only response was “I want to be on that”. So, whoever is in charge on personnel, send an application his way! Count me in too — we’re serious mushroom lovers in this house. I’m talking probably five 8 oz packages a week in our 2 person house.
If you’re mushroom obsessed like we are, you can check out this blendability technique. Then, use your newfound skills to enter The Mushroom Council’s Swap it or Top it contest. I served my reubens with parsnip fries.
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