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A side shot of mushroom veggie sliders on a wooden cutting board.
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5 from 1 vote

Mushroom Veggie Sliders

These Oyster Mushroom Veggie Sliders feature a homemade chipotle BBQ sauce stuffed between fluffy slider buns with creamy mayo and crisp red cabbage slaw for a taste of summer! Great for family dinners, potlucks, or backyard get-togethers!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Jenné Claiborne

Ingredients

Mushroom Sliders

  • 1 tablespoon avocado oil or other neutral oil
  • 1 lb fresh oyster mushrooms each cut into large chunks
  • ¼ teaspoon salt
  • 1 cup chipotle BBQ sauce recipe below, or your favorite store-bought BBQ sauce
  • 4 vegan slider buns
  • ¼ cup vegan mayonnaise
  • 1/4 cup pickled onions recipe below

Chipotle BBQ Sauce

  • 1 tbsp avocado oil or canola or grapeseed oil
  • 1 medium Vidalia or yellow onion chopped (about 1 cup)
  • 2 cloves garlic minced
  • 1 ½ tbsp Dijon mustard
  • 1 tbsp vegan Worchestershire sauce
  • 1 tbsp adobo sauce or the sauce from a can of chipotle peppers
  • 1 tbsp liquid smoke
  • 1 ½ tbsp molasses
  • 2 tbsp soy sauce or low-sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup tomato paste
  • 2 tsp apple cider vinegar or distilled white vinegar

Red Cabbage Slaw

  • 1 cup shredded red cabbage
  • 1 carrot shredded
  • 1/4 cup thinly sliced or shredded red onion
  • 1/4 cup vegan mayonnaise
  • 1 tsp cane sugar
  • 1 handful fresh cilantro chopped
  • salt to taste

Quick-Pickled Onions

  • 1 cup apple cider vinegar
  • 2 tbsp cane sugar
  • 1 tsp salt
  • 1 large red onion, thinly sliced or yellow, sweet, or vidalia onion (about 1

Instructions

Veggie Sliders

  • Warm 1 tablespoon of oil in a cast iron skillet over medium-high heat.
  • Place the mushrooms onto the skillet cut-side down. Sprinkle the salt over them.
  • Reduce the heat to medium-low. If desired, place a second heavy skillet (or bacon press) on top of the mushrooms, pressing down on them as they cook. Cook for 10 minutes.
  • Remove the top skillet, if using. Flip the mushrooms, place the skillet back on the mushrooms, and cook for 10 more minutes or until golden brown and tender.
  • Pour the BBQ sauce over the mushrooms. Stir gently stir to coat. Cook uncovered for 5 minutes, or until the sauce has thickened.
  • While the mushrooms simmer, toss all of the cabbage slaw ingredients together in a large mixing bowl until well combined. Season to taste with salt.
  • Assemble the sandwiches: toast the slider buns until golden. Spread 1 tablespoon of mayonnaise on the inside of each bun. Layer the red cabbage slaw on top of the vegan mayo, distribute the BBQ mushrooms evenly between the sliders, and spoon pickled onion on the top of each slider. Top the sandwiches with the other sides of the buns and serve immediately.

Chipotle BBQ Sauce

  • Heat oil in a medium-sized saucepan over medium heat.
  • Add the onion and garlic to the pan. Sauté for 4-6 minutes, or until the onions turn translucent.
  • Add the Dijon, Worcestershire, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, and apple cider vinegar. Stir well to combine.
  • Reduce the heat to medium-low. Cover the pot and cook the sauce for 20 minutes, or until thickened and a dark red color.
  • Using an immersion blender, purée the mixture until it becomes a thick sauce. You can also add the mixture to a stand mixture to blend. Remove the steam vent from the lid (covering it with a towel) to prevent splattering.
  • Use the BBQ sauce immediately as directed or store it covered in an airtight container in the refrigerator for up to 1 week.

Quick-Pickled Onions

  • Combine the vinegar, sugar, and salt in a glass jar with a tight fitting lid. Stir well until the salt an sugar dissolve.
  • Add the sliced onions and press them down gently to cover with he pickling liquid. Secure the lid and set aside on the kitchen counter to let them pickle for at least one hour before using.
  • Store the onions in a tightly sealed glass jar in the refrigerator for up tot two weeks.

Video

Notes

Storage Directions
  • Refrigeration: Store leftover BBQ sauce covered in an airtight container for up to 1 week. Store leftover chipotle mushrooms in an airtight container for 4-5 days. 
  • Freezing: Store leftover BBQ mushrooms in a freezer-safe container for 1-2 months. Store leftover BBQ sauce in a freezer-safe container for up to 3 months. Thaw frozen mushrooms and frozen BBQ sauce in the refrigerator overnight before reheating.
  • Reheating: Warm mushrooms in the oven at 350ºF for 10-15 minutes or in the microwave for 1-2 minutes until heated through. Heat the BBQ sauce on the stovetop over low heat. Toss the mushrooms with additional sauce to your preference and assemble sliders! 
Recipe Pro-Tips
  • Baking Directions: The mushrooms can also be baked. Toss the mushrooms with the oil and season with salt. Spread them out on a parchment paper-lined baking sheet and roast in an oven preheated to 350°F for 20 minutes, stirring halfway through, or until golden brown and tender. Remove the mushrooms from the oven, toss with 1 cup of BBQ sauce, and return to the oven to roast for 10 more minutes. Assemble the sandwiches as directed. 
  • Adjust BBQ sauce to taste. If you prefer a spicier sauce, increase the amount of adobo sauce, use a spicier mustard, add a pinch of chili powder, cayenne pepper, or dash of hot sauce. You can also amp up the sweetness by adding more molasses or even maple syrup.