Prep 20 mins
Cook 30 mins
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.
- sea salt
- 59.14 ml extra virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 29.58-44.37 ml low salt cajun seasoning
- 118.29 ml dry white wine
- 22.18 ml white wine vinegar (or white balsamic vinegar)
- 4 large portabella mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices
- 236.59 ml mayonnaise (vegan preferably)
- 14.79 ml ketchup
- 14.79 ml dijon-style mustard
- 4.92 ml hot sauce
- 4.92 ml Worcestershire sauce (vegan preferably)
- 14.79 ml fresh lemon juice (or lime)
- 1.23 ml sea salt
- 9.85 ml capers, minced
- 9.85 ml shallots, minced
- 4.92 ml fresh parsley, minced
- 9.85 ml red bell peppers, minced
Putting it together
- 59.14 ml remoulade sauce
- 4 soft sandwich buns, split
- 4-8 lettuce leaves, rinsed and dried (romaine works well)
- 1 large tomatoes, thinly sliced
- 1 ripe avocado, peeled, sliced
- 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.
- 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.
- Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
- 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).
- 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.
- 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.
- Makes 1 3/4 cups.
- Putting it together:.
- 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!
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.
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