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    You are in: Home / Recipes / Cajun Portobello Sandwich With Avocado and Remoulade Recipe
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    Cajun Portobello Sandwich With Avocado and Remoulade

    Cajun Portobello Sandwich With Avocado and Remoulade. Photo by Dr. Jenny

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sharon123's Note:

    This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Mushrooms

    Remoulade Sauce

    Putting it together

    Directions:

    1. 1
      Mushrooms:.
    2. 2
      Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
    3. 3
      Add the shallots and garlic and cook for 3-4 minutes, until softened. Add 1 tbls. of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, lower heat and simmer 20 minutes.
    4. 4
      Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
    5. 5
      Remove the mushrooms from the marinade and press between paper towels or in a dish towel to remove excess marinade, then sprinkle with remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade(or save for another use).
    6. 6
      In a cast iron skillet over medium high heat, cook the mushrooms in a single layer(you may need to do this in two batches) until blackened, 2-3 minutes on each side. Remove to a plate.
    7. 7
      Remoulade:.
    8. 8
      Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the refrigerator for up to 1 week.
    9. 9
      Makes 1 3/4 cups.
    10. 10
      Putting it together:.
    11. 11
      Spread a spoonful of the remoulade on one half of each roll. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado. Divide the mushroom slices among the rolls. Close each sandwich and cut in half. Serve and enjoy!

    Ratings & Reviews:

    • on February 06, 2011

      55

      A very yummy sandwich but do be forward that the flavor of the mushroom is greatly muted by the Cajun spice. I loved this sandwich but DH thought it over spiced. Made as written serving on thin sandwich buns instead of regular sandwich rolls. Thanks for the post.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2013

      55

      Great mushroom sandwich, which we enjoyed for dinner last night. The remoulade is especially tasty, but yields more than is needed for the sandwich. Therefore, Sweet Potato Buffalo Fries was a perfect accompaniment and we dipped our fries into the extra remoulade sauce. Thanks for posting. Made for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cajun Portobello Sandwich With Avocado and Remoulade

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 620.4
     
    Calories from Fat 385
    62%
    Total Fat 42.8 g
    65%
    Saturated Fat 6.3 g
    31%
    Cholesterol 15.2 mg
    5%
    Sodium 921.5 mg
    38%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 6.3 g
    25%
    Sugars 11.7 g
    46%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    white wine vinegar

    remoulade sauce

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