Cajun Portobello Sandwich with Avocado and Rémoulade

Ingredients

• Sea salt
• ¼ cup extra virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 to 3 tablespoons low-salt Cajun seasoning
• ½ cup dry white wine
• 1½ tablespoons white wine vinegar
• 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices
• 1 cup vegan mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon hot sauce
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon sea salt
• 2 teaspoon minced shallot
• 1 teaspoon minced fresh parsley
• 2 teaspoon minced red bell pepper
• About ¼ 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

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