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Cajun Portobello Sandwich With Avocado and Remoulade Recipe

Cajun Portobello Sandwich With Avocado and Remoulade Recipe

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Cajun Portobello Sandwich With Avocado and Remoulade

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Ingredients:

Serving

sea salt
1/4 cup extra virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 -3 tbsp low salt cajun seasoning
1/2 cup dry white wine
1 1/2 tbsp white wine vinegar
4 large portabella mushrooms, stemmed , gills removed , cut on the bias into 1/4-inch slices
1 cup mayonnaise ( vegan preferably)
1 tbsp ketchup
1 tbsp dijon-style mustard
1 tsp hot sauce
1 tsp worcestershire sauce ( vegan preferably)
1 tbsp fresh lemon juice (or lime)
1/4 tsp sea salt
2 tsp capers, minced
2 tsp shallots, minced
1 tsp fresh parsley, minced
2 tsp 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

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	845.98 Kcal (3542 kJ)
Calories from fat	638.52 Kcal
		% Daily Value*
Total Fat	70.95g	109%
Cholesterol	27.54mg	9%
Sodium	862.86mg	36%
Potassium	1786.75mg	38%
Total Carbs	36.24g	12%
Sugars	11.73g	47%
Dietary Fiber	11.68g	47%
Protein	10.98g	22%
Vitamin C	41.2mg	69%
Iron	6.9mg	39%
Calcium	205.4mg	21%

Amount Per 100 g
Calories	100.4 Kcal (420 kJ)
Calories from fat	75.78 Kcal
		% Daily Value*
Total Fat	8.42g	109%
Cholesterol	3.27mg	9%
Sodium	102.4mg	36%
Potassium	212.04mg	38%
Total Carbs	4.3g	12%
Sugars	1.39g	47%
Dietary Fiber	1.39g	47%
Protein	1.3g	22%
Vitamin C	4.9mg	69%
Iron	0.8mg	39%
Calcium	24.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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