Pulled Mushroom Sliders Recipes

VEGAN "PULLED PORK" SLIDERS

Steps:

• For the "pulled pork": Preheat the oven to 300 degrees F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
• Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
• In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes.
• For the coleslaw: Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve.
• To serve: Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun.

BISTRO-STYLE GRILLED MUSHROOM SLIDERS

Steps:

• Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
• While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
• Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
• Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
• While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.

SPICY PULLED MUSHROOM RECIPE BY TASTY

Steps:

• Mix all seasoning powders together in a bowl and toss shredded mushrooms in the blend. Marinate overnight.
• In a hot pan, gently fry the seasoned mushrooms for 2-3 minutes, remove them from the pan.
• Temper the cumin seeds in oil, fry the onions, ginger, garlic for 2-3 minutes, add the remaining seasoning and the tomato puree to form a thick paste.
• Add the fried mushrooms, mix, and coat well for a further 2 minutes. Top with fresh coriander.
• Serve warm as desired.