Cajun Portobello Sandwich with Avocado and Remoulade

When oh when will I follow the first rule of cooking: Read the whole recipe first? One hour before dinnertime last night I started making this dish, and I see that the mushrooms are supposed to marinate for ONE HOUR. Oh well! So much for that! I let the wine mixture simmer for about 10 minutes,  then I added the mushrooms to it and let them cook for about 10 minutes, then I pan-fried them. Also, I think Cajun seasoning is spicy, right? So I left it out. I know, it’s a major part of the recipe, but still. So yes, the mushrooms were lacking a little something, but they were still good. And the remoulade sauce was awesome! So, despite my tweaks (if you will), this sandwich was still good.

rating: 8.4

Cajun Portobello Sandwich with Avocado and Remoulade
(The Conscious Cook, Tal Ronnen)

serves 4
time needed: 1 hour, 30 min.


For the mushrooms:

Sea salt
1/4 cup extra-virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 to 3 tbsp low-salt Cajun seasoning
1/2 cup dry white wine
1 1/2 tbsp. white wine vinegar
4 large portobello mushrooms (stemmed, gills removed, cut on bias into 1/4-inch strips)

To assemble:

About 1/4 cup Remoulade (recipe below)
4 soft sandwich rolls, split
4 to 8 romaine lettuce leaves, rinsed and dried
1 large tomato, thinly sliced
1 ripe avocado, peeled, pit removed, and sliced


Make the 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 to 4 minutes, until softened. Add 1 tbsp. of the Cajun seasoning along with the wine, vinegar, and 1 cup water, bring to a boild, then lower the heat and simmer for 20 minutes.

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

Remove the mushrooms from the marinade and press between paper towels or a cotton dish towel to remove the excess marinade, then sprinkle with the remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade.

In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to d this in two batches) until blackened, 2 to 3 minutes on each side. Remove to a plate.

Assemble the sandwiches. Spread a spoonful of the Remoulade on on 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, cut in half, and serve. Makes 4 sandwiches.


1 cup vegan mayonnaise
1 tbsp ketchup
1 tbsp Dijon mustard
1 tsp. hot sauce
1 tsp. vegan Worcestershire sauce
1 tbsp. freshly squeezed lemon juice
1/4 tsp. sea salt
2 tsp. capers, minced
2 tsp. shallots, minced
1 tsp. fresh parsley
2 tsp. red bell pepper, minced

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 1/4 cups.


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