Cajun Portobello Sandwich with Avocado and Rémoulade

Name: 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