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1
For the Remoulade
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2
Place all the ingredients in a food processor or blender and blend on high for 1 minute.
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3
Store, covered, in the refrigerator for up to 1 week.
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4
Make the mushrooms: Place a large pot over medium heat.
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5
Sprinkle the bottom with a pinch of salt and heat for 1 minute.
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6
Add the oil and heat for 1 minute, being careful not to let it smoke.
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7
This will create a nonstick effect.
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8
Add the shallots and garlic and cook for 3 to 4 minutes, until softened.
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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.
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10
Add the mushrooms and cook for 1 minute.
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11
Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
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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.
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13
Discard the marinade.
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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.
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15
Remove to a plate.
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16
Assemble the sandwiches: Spread a spoonful of the Remoulade on one half of each roll.
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17
Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado.
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18
Divide the mushroom slices among the rolls.
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19
Close each sandwich, cut in half, and serve.
