Cajun Portobello Sandwich With Avocado and Remoulade

Name: Cajun Portobello Sandwich With Avocado and Remoulade
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: sea salt; 1/4 cup extra virgin olive oil; 2 shallots, chopped; 2 garlic cloves, minced; 2 -3 tablespoons low salt cajun seasoning; 1/2 cup dry white wine; 1 1/2 tablespoons white wine vinegar (or white balsamic vinegar); 4 large portabella mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices; 1 cup mayonnaise (vegan preferably); 1 tablespoon ketchup; 1 tablespoon dijon-style mustard; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce (vegan preferably); 1 tablespoon fresh lemon juice (or lime); 1/4 teaspoon sea salt; 2 teaspoons capers, minced; 2 teaspoons shallots, minced; 1 teaspoon fresh parsley, minced; 2 teaspoons red bell peppers, minced; 1/4 cup 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

(2)

Recipe by Sharon123

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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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Mushrooms
sea salt
¹⁄₄

cup extra virgin olive oil
2

shallots, chopped
2

garlic cloves, minced
2 -3

tablespoons low salt cajun seasoning
¹⁄₂

cup dry white wine
1 ¹⁄₂

tablespoons white wine vinegar (or white balsamic vinegar)
4

large portabella mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices
Remoulade Sauce
1

cup mayonnaise (vegan preferably)
1

tablespoon ketchup
1

tablespoon dijon-style mustard
1

teaspoon hot sauce
1

teaspoon Worcestershire sauce (vegan preferably)
1

tablespoon fresh lemon juice (or lime)
¹⁄₄

teaspoon sea salt
2

teaspoons capers, minced
2

teaspoons shallots, minced
1

teaspoon fresh parsley, minced
2

teaspoons red bell peppers, minced
Putting it together
¹⁄₄

cup 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

DIRECTIONS

Mushrooms:.
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.
Remoulade:.
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!

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