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.
Cajun Portobello Sandwich with Avocado and Remoulade
(The Conscious Cook, Tal Ronnen)
time needed: 1 hour, 30 min.
For the mushrooms:
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)
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.