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Cajun Portobello Sandwich with Avocado and Rémoulade

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Makes4 sandwiches

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpan-frying

CostModerate

Easy

Total Timeunder 2 hours

Recipe Coursemain course

Dietary Considerationegg-free, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender, food processor

Mealdinner, lunch

Taste and Texturecreamy, hot & spicy, juicy, light, savory, spiced, tangy, umami, winey

Type of Dishsandwich

Ingredients

  • Sea salt
  • ¼ cup extra virgin olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 to 3 tablespoons low-salt Cajun seasoning
  • ½ cup dry white wine
  • 1½ tablespoons white wine vinegar
  • 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices
  • 1 cup vegan mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon sea salt
  • 2 teaspoon minced shallot
  • 1 teaspoon minced fresh parsley
  • 2 teaspoon minced red bell pepper
  • About ¼ cup Remoulade
  • 4 soft sandwich rolls, split
  • 4 to 8 romaine lettuce leaves, rinsed and dried
  • 1 large tomato, thinly sliced
  • 1 ripe avocado, peeled, pit removed, and sliced

Instructions

For the Rémoulade

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.

Make the 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 to 4 minutes, until softened. Add 1 tablespoon of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.

Add the mushrooms and cook for 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 cotton dish towel to remove the excess marinade, then sprinkle with the remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade.

In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to do this in two batches) until blackened, 2 to 3 minutes on each side. Remove to a plate.

Assemble the sandwiches: 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, cut in half, and serve.

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This is OMG good...even though I half-assed it. I forgot I need to actually marinate the mushrooms and I didn't have all the ingredients (only missing the white wine) so the mushrooms marinaded for however long it took to warm up the grill. I made them into wraps...wow were they good.

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