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pan-frying Cajun
Cajun Portobello Sandwich with Avocado and Rémoulade

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield: Makes 4 sandwiches
Cooking time: 30 Minutes, Plus 1 Hour Marinating

Ingredients

For the mushrooms:

  • 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

Rémoulade (makes 1 1/4 cups):

  • 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

To assemble:

  • 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

Directions

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.


© 2009 Tal Ronnen and Melcher Media

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

291kcal (15%)
100mg (10%)
26mg (43%)
269mcg RAE (9%)
859mg
44mg
9g
7g
7g
33g
0mg (0%)
1526mg (64%)
2g (11%)
15g (23%)
3mg (15%)
 

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  • capecodbarbie

    03.27.11 Flag comment

    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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