Cajun Portobello Sandwich With Avocado And Remoulade

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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.

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Steps

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Mushrooms:.

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Place a large pot over medium heat.

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Sprinkle the bottom with a pinch of salt and heat for 1 minute.

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Add the oil and heat for 1 minute , being careful not to let it smoke.

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This will create a nonstick effect.

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Add the shallots and garlic and cook for 3-4 minutes , until softened.

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Add 1 tbls.

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Of the cajun seasoning , along with the wine , vinegar , and 1 cup water , bring to a boil , lower heat and simmer 20 minutes.

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Add mushrooms and cook 1 minute.

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Pour the mushrooms and liquid into a shallow container , cover , and set aside to marinate for 1 hour.

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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.

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Discard the marinade.

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In a cast iron skillet over medium high heat , cook the mushrooms in a single layer until blackened , 2-3 minutes on each side.

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Remove to a plate.

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Remoulade:.

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Place all .

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Ingredients

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sea salt, extra virgin olive oil, shallots, garlic cloves, cajun seasoning, dry white wine, white wine vinegar, portabella mushrooms, mayonnaise, ketchup, dijon-style mustard, hot sauce, worcestershire sauce, fresh lemon juice, capers, fresh parsley, red bell peppers, remoulade sauce, sandwich buns, lettuce leaves, tomatoes, avocado