• 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 tomato , thinly sliced
  • 1 ripe avocado , peeled, sliced
  • 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!