Protein✓ Healthy fats✓ Probiotics✓ Veggies✓ Yumminess✓
This sandwich is German inspired and you would not believe how GOOD it is! I discovered this combination of ingredients by accident when my family was having bratwurst with sauerkrat and all of the other yummy fixings that goes with it. Since I didn’t want to eat the meat, I decided to just do my own thing and have some mushrooms with chips and whatever other sides were there. So as I’m standing there watching everyone fix their plates, all of the toppings looked SO good; I had to go for it. So what do you know- here I am with my toasted bread, mushrooms, and all of the toppings- mayo, dijon mustard, sauerkraut, kimchi, caramelized onions- PERFECTION on two pieces of bread! When remaking this recipe, of course I had to add some avocado. And that’s it!
Lets get to it!
First you will chop and caramelize the onions on medium high heat. I sautéed them with water along with some balsamic vinegar (no oil). Place the onions by themselves in your pan and sauté constantly, adding water only as needed for sticking. Once finished they should look like this:
Next it’s time to prepare the mushrooms. Chop your clean mushrooms into about 4-5 slices each depending on the size of the mushrooms. My slices were about 1/2- 1 inch wide each. Dip them in the aquafaba and then in the bread crumb mixture. Place them in a sauté pan with olive oil and sauté on medium high heat. If they stick at all, add just enough water in the pan to keep them from sticking. It’s ok if it gets messy! When finished they should look like this:
Now it’s time to prepare the sandwich! Load on the mayo, dijon mustard, sauerkraut and/or kimchi, caramelized onion, avocado, and mushrooms.
I would love to know what you think!! Please share comments and pictures of how it turns out for you! Happy cooking, friends!
- 3 portabella mushrooms
- 1 Tbsp Balsalmic Vinegar
- 1 small white onion
- ¼ cup Aquafaba* (liquid from a can of chickpeas)
- 4 Tbsp Olive oil
- ½ cup Breadcrumbs
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Oregano
- ½ tsp Salt
- ¼ tsp Pepper
- Whole Grain bread, toasted (or gluten free, if needed)
- Sauerkraut and/or kimchi
- Mayo (recipe here)
- Dijon mustard
- Slice the onion into strips. Place onion in pan and sauté on high heat. Add balsamic vinegar along with just enough water to keep the onions from sticking when they begin sticking to the pan. Sauté until they are light brown, soft and fragrant- it should take about 10 minutes.
- Once onions are finished, set aside. Mix the breadcrumbs, garlic powder, onion powder, salt, and pepper together.
- Chop the mushrooms into slices about ½ to 1 inch wide. Dip the mushrooms into the Aquafaba and then breadcrumb mixture. Put the olive oil into the pan on medium high heat. Place mushrooms in the pan with any left over breadcrumbs and cook. If the mixture needs more liquid, you can either add a few extra tablespoons of oil or water- I added water. Mushrooms should take about 10 minutes to cook all the way through. Once they are done, it's time to assemble the sandwiches!
- Assemble sandwich with toasted bread, mayo, dijon mustard, mushrooms, avocado, sauerkraut and/or kimchi, and caramelized onions.