Ingredients
Peasant Rye bread
Organic Unpasteurized Sauerkraut
Portobello Mushrooms
Thousand Island dressing
Serving sizes:
About 1/2 to 1 mushroom per person-depending on the size and how hungry the person is
About 3/4 cup of sauerkraut per person
Saute the portobello mushrooms with a little water in the bottom of the pan-you really don't need oil because with the water they don't stick, so it saves on calories. You can season the mushroom to your liking: garlic, pepper, or salt-but don't add the salt until the end because the salt draws the water out of the mushroom.
Once the mushroom is close to being done, add the sauerkraut on top and only cook until they are warmed up. You don't want to cook all the good nutrients out of the sauerkraut.
Toast the bread, two slices in a slot, so only one side gets toasted. The toasted side is on the inside of the sandwich to prevent it from getting soggy.
Assemble sandwich with mushroom, sauerkraut, and thousand island dressing.
This is a quick supper and it's really tasty! You can also add cheese to the sandwich if you wish for added flavor. I also recommend that you try unpasteurized sauerkraut because it is loaded with naturally occurring beneficial bacteria, digestive enzymes, lactic acid, sulphur and easily digested vitamins and minerals. When you pasteurize the sauerkraut you lose all those benefits. I also found a great thousand island dressing that is made with yogurt, so it cut out 60% of the fat and it was super yummy:) I also recommend playing around with portobello mushrooms because they are huge cancer fighters and they are a blank slate that you can add all sorts of different flavors to to make it unique.
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