Mushrooms are a vegan/vegetarian’s best friend. Why? Because they provide meatiness to dishes that, if like me you were born a carnivore, effectively eliminates most meat cravings. I came across this sandwich in one of my many Cookstr browsing sessions. The first time I made it, I was so excited that I somehow managed to not even bother to read the directions and made the way I wanted to make it. When I went to make it a second time, I realized that I hadn’t read it and decided to make it the “correct” way. And then I decided that I liked it my way better!
A note about bread: in the picture, you’ll notice that I have it on flatbread. I’ve made this with ciabatta rolls, whole wheat tortillas and kaiser rolls. All work just fine. So pick your favorite sandwich receptical, it’ll taste just fine.
Cajun Portobello Mushroom Sandwich
1/4 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 tablesponn white wine vinegar
4 large portobello mushroom caps, stemmed and gills removed
1 cup vegan or conventional mayo
1 tablespoon ketchup
1 teaspoon hot sauce (I used Tabasco)
1 teaspoon vegan or conventional Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon sea salt
2 teaspoons minced shallot
1 teaspoon minced fresh parsley (optional)
2 teaspoons minced red bell pepper (optional)
4 sandwich rolls
Whisk together sea salt, olive oil, shallots, garlic, Cajun seasoning, wine, and vinegar. Pour over the mushroom caps and let sit to marinade for at least 30 minutes. The longer you marinade, the more intense the flavor, though I’m not sure I’d go for longer than 4 or 5 hours. Heat grill to medium high heat and grill the mushrooms first on the top (gill side up) then on the gill side for 3 to 4 minutes per side. Remove from heat and set aside.
For the remoulade, put all the ingredients into a bowl and whisk together. I’ve made this several times and usually forget the parsley and red bell pepper. It’s good with and without.
To build your sandwiches, first slice the mushroom caps and layer the ingredients per your preference. Serve with lots of napkins.