Cajun Portobello Sandwich With Avocado And Remoulade - cooking recipe

Ingredients

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

Preparation

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!