Cajun Portobello Sandwich With Avocado and Remoulade

Name: Cajun Portobello Sandwich With Avocado and Remoulade
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 ripe avocado, peeled, sliced; 2 teaspoons capers, minced; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 1 teaspoon fresh parsley, minced; 2 garlic cloves, minced; 59 milliliters remoulade sauce; 1 teaspoon hot sauce; 1 Tbsp ketchup; 1 Tbsp fresh lemon juice (or lime); 4 lettuce leaves, rinsed and dried (romaine works well); 237 milliliters mayonnaise (vegan preferably); 1 Tbsp dijon-style mustard; 4 larges portabella mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices; 2 teaspoons red bell peppers, minced; 4 soft sandwich buns, split; 0 teaspoons sea salt; 4 servings sea salt; 2 Tbsps low salt cajun seasoning; 2 shallots, chopped; 2 teaspoons shallots, minced; 1 large tomatoes, thinly sliced; 2 Tbsps white wine vinegar (or white balsamic vinegar); 1 teaspoon Worcestershire sauce (vegan preferably)

The recipe Cajun Portobello Sandwich With Avocado and Remoulade is ready in roughly 50 minutes and is definitely a spectacular dairy free option for lovers of Creole food. One portion of this dish contains approximately 9g of protein, 66g of fat, and a total of 835 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of shallots, lettuce leaves, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Mushrooms:.

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Mushrooms

Place a large pot over medium heat.

Equipment you will use

Pot

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

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Salt

Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.

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Cooking Oil

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

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Shallot

Garlic

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.

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Cajun Seasoning

Vinegar

Water

Wine

Add mushrooms and cook 1 minute.

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Mushrooms

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

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Mushrooms

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.

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Cajun Seasoning

Mushrooms

Marinade

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Paper Towels

Kitchen Towels

Frying Pan

Remove to a plate.Remoulade:.

Ingredients you will need

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:.

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Food Processor

Blender

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.

Ingredients you will need

Lettuce Leaf

Spread

Mushrooms

Avocado

Tomato

Roll

Serve and enjoy!

Equipment

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Pazo de Galegos Albarino. It has 4.3 out of 5 stars and a bottle costs about 13 dollars.