Cajun Portobello Sandwich With Avocado And Remoulade

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 1 1/2 tablespoons wine vinegar (or 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 tomato, thinly sliced
• 1 ripe avocado, peeled, sliced

Recipe

• 1 mushrooms:.
• 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 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 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 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 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 remoulade:.
• 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 makes 1 3/4 cups.
• 10 putting it together:.
• 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!