Cajun Portobello Sandwich With Avocado and Remoulade |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook. Ingredients:
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 |
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 |
Directions:
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!
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