Cajun Portobello Sandwich with Avocado and Remoulade

• Sea salt
• 1/4 cup extra virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 to 3 tablespoons low-salt Cajun seasoning
• 1/2 cup dry white wine
• 1 1/2 tablespoons white wine vinegar
• 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices
• 1 cup vegan mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon hot sauce
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon sea salt
• 2 teaspoon minced shallot
• 1 teaspoon minced fresh parsley
• 2 teaspoon minced red bell pepper
• About 1/4 cup Remoulade
• 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

1. For the Remoulade
2. Place all the ingredients in a food processor or blender and blend on high for 1 minute.
3. Store, covered, in the refrigerator for up to 1 week.
4. Make the mushrooms: Place a large pot over medium heat.
5. Sprinkle the bottom with a pinch of salt and heat for 1 minute.
6. Add the oil and heat for 1 minute, being careful not to let it smoke.
7. This will create a nonstick effect.
8. Add the shallots and garlic and cook for 3 to 4 minutes, until softened.
9. Add 1 tablespoon of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.
10. Add the mushrooms and cook for 1 minute.
11. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
12. Remove the mushrooms from the marinade and press between paper towels or in 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.
13. Discard the marinade.
14. In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to do this in two batches) until blackened, 2 to 3 minutes on each side.
15. Remove to a plate.
16. Assemble the sandwiches: Spread a spoonful of the Remoulade on one half of each roll.
17. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado.
18. Divide the mushroom slices among the rolls.
19. Close each sandwich, cut in half, and serve.

salt, extra virgin olive oil, shallots, garlic, lowsalt cajun seasoning, white wine, white wine vinegar, portobello mushrooms, mayonnaise, ketchup, hot sauce, worcestershire sauce, freshly squeezed lemon juice, salt, shallot, parsley, red bell pepper, remoulade, sandwich rolls, tomato, avocado

Taken from www.cookstr.com/recipes/cajun-portobello-sandwich-with-avocado-and-reacutemoulade (may not work)