These Mushroom Veggie Sliders feature a homemade chipotle BBQ sauce stuffed between ciabatta buns with creamy mayo and crisp collard greens for a taste of summer! Great for family dinners, potlucks, or backyard get-togethers!
½lb(or 4 cups) oyster mushroomseach cut into 4-8 large pieces
¼teaspoonsalt
1cupchipotle BBQ saucerecipe below, or your favorite store-bought BBQ sauce
4vegan ciabatta buns
¼cupvegan mayonnaise
1cupcollard greensvery thinly sliced
Chipotle BBQ Sauce
1tbspgrapeseed oilor canola oil
1mediumvidalia or yellow onion, choppedor about 1 cup of chopped onions
2clovesminced garlic
1 ½tbspsmooth Dijon mustard
1tbspvegan worchestshire sauce
1tbspadobo sauce or the sauce from a can of chipotle peppers
1tbspliquid smoke
1 ½tbspmolasses
2tbspsoy sauceor low-sodium soy sauce
¼cupketchup
¼cuptomato paste
2tspapple cider vinegar
Red Cabbage Slaw
1cupshredded red cabbage
1carrotshredded
1/4cupthinly sliced or shredded red onion
1/4cup vegan mayonnaise
1 tsp cane sugar
1handfulfresh cilantrochopped
salt to taste
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 on top of the mushrooms, pressing down on them as they cook. Cook for 7 minutes.
Remove the top skillet if using. Flip the mushrooms, place the skillet back on the mushrooms, and cook for 5 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 ciabatta buns until golden. Spread 1 tablespoon of mayonnaise on the inside of each bun. Layer the collards on top of the mayonnaise, distribute the BBQ mushrooms evenly between the sliders, and spoon cabbage slaw 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.
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.