Cajun Portobello Sandwich With Avocado And Remoulade Food

CAJUN PORTOBELLO SANDWICH WITH AVOCADO AND REMOULADE

Steps:

• 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 3-4 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.
• Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
• 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. Remove to a plate.
• 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:.
• 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!

DELI STYLE PORTOBELLO SANDWICHES

Steps:

• To make the marinade, mix the first 5 ingredients together in a saucepan and bring to a boil - then remove from heat and add the mushrooms. Cover and let mushrooms marinate in the refrigerator for 24-48 hours - stirring every 12 hours.
• To prepare the mushrooms, drain the mushrooms after marinating and reserve the liquid. Place the mushrooms on an oiled sheet pan and roast until the edges are crispy and they have lost most of their moisture. While the mushrooms are roasting, make the sauce. Pour the marinade through a wire mesh strainer into a sauce pan and reduce the sauce by 2/3 or until it coats the back of a spoon. Let the sauce cool and toss the roasted mushrooms in the sauce.
• To make the sandwiches, turn the broiler on hi. Toast the bread in a toaster and arrange the slices on a sheet pan. Spread mustard on all slices then spoon mushrooms on two slices and cover with the cheese. Spoon the sauerkraut on the other two slices and place the sheet pan under the broiler until the cheese is melting and starting to brown. Remove the sheet pan from the oven and carefully flip the slices with the kraut over on to the mushroom slices. Cut the sandwiches diagonally and serve with a pickel and your favorite chips.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.