About the Dish

6 ounces Oyster Mushrooms
1 tablespoon Spice Blend
1/4 cup Vegan Mayonnaise
1 tablespoon Doux South Sweet Georgia Red Relish
1/2 packet Sriracha
1 teaspoon White Vinegar
3 ounces Two Chicks Farm Sauerkraut
2 ounces Vegan 'Cheese'
1 ounce Green Onion
4 slices Crusty Bread
2 ounces Kettle Chips
Per Serving
Calories 750
Total Fat 41 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1660 mg
Total Carbohydrates 80 g
Dietary Fiber 10 g
Sugar 8 g
Protein 17 g
Chef Zu

Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art. Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.

Light Lager

A dish just bursting with flavor deserves a beer that won't overwhelm. Finally, the weather is turning to warmth; the best choice for a mushroom Reuben with kettle chips is probably a light lager. A lager won't overwhelm the dish since they drink clean, meaning the flavors are contained in a tight flavor range (as opposed to ale where flavors tend to go all over the palate).

Hi-Wire Brewing Aerialist - Asheville, NC

Cabernet Franc - Loire Valley, France

The underlying earthy tones, as well as notes of bell pepper complement the mushrooms well. Its bright red berry fruits and heightened acidity create a sweet and sour interplay that goes well with the sauerkraut and pepper relish.

Charles Jouget Chinon ‘Les Petites Roches,’ Loire Valley, France


MISE EN PLACE • Heat oven to 350° F. • Thinly slice green onion. • Discard mushroom stems. Cut caps into 1/2-inch slices.
• On a baking sheet, toss mushrooms with 1 tablespoon cooking oil, reuben spice blend and 1/4 teaspoon kosher salt. • Arrange in a single layer. Bake in oven until tender, about 15 minutes.
While mushrooms bake: • In a bowl combine mayonnaise, pepper relish, 1/2 packet sriracha and vinegar. • Taste and adjust seasoning as desired with remaining sriracha and kosher salt.
• Place a skillet over medium-high heat (or preheat a panini press). • Spread dressing on 2 slices of rye. • Top each dressed slice with mushrooms, sauerkraut, cheese, green onion and remaining rye.
• Add 1 tablespoon cooking oil to skillet. When oil is hot, add sandwiches. • Top with another skillet, and press down 30 seconds. Cook, with skillet on top, until bread is golden-brown on bottom, 1-2 minutes.
• Flip sandwiches. Replace skillet on top. Press on the skillet for 30 seconds. • Cook, with skillet on top, until bread is golden and cheese has melted, 1-2 minutes. • Transfer sandwiches to a cutting board.
• Halve sandwiches at an angle. • Divide sandwiches between 2 plates. Enjoy!