Name: Smoky Oyster Mushroom Sliders
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon avocado oil (or other neutral oil); 1 lb fresh oyster mushroom (each cut into large chunks); 0.25 teaspoon salt; 1 cup chipotle bbq sauce (recipe below, or your favorite store-bought BBQ sauce); 4 null buns (vegan slider buns); 0.25 cup vegan mayo; 0.25 cup pickled onions (recipe below); 1 tbsp avocado oil (or canola or grapeseed oil); 1 medium yellow onions (chopped (about 1 cup)); 2 cloves garlic (minced); 1.5 tbsp dijon mustard; 1 tbsp vegan worcestershire; 1 tbsp adobo sauce (or the sauce from a can of chipotle peppers); 1 tbsp liquid smoke; 1.5 tbsp molasses; 2 tbsp soy sauce (or low-sodium soy sauce); 0.25 cup tomato ketchup; 0.25 cup tomato paste; 2 tsp apple cider vinegar (or distilled white vinegar); 1 cup red cabbage (shredded); 1 null carrot (shredded); 0.25 cup red onion (thinly sliced or shredded); 0.25 cup vegan mayo; 1 tsp cane sugar; 1 handful fresh cilantro (chopped); null null salt (to taste); 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

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1

Heat avocado oil (1 tbsp) in a medium-sized saucepan over medium heat.
2

Add the yellow onions (1 medium) and garlic (2 cloves) to the pan. Sauté for 4-6 minutes, or until the onions turn translucent.
3

Add the dijon mustard (1.5 tbsp), vegan worcestershire (1 tbsp), adobo sauce (1 tbsp), liquid smoke (1 tbsp), molasses (1.5 tbsp), soy sauce (2 tbsp), tomato ketchup (0.25 cup), tomato paste (0.25 cup), and apple cider vinegar (2 tsp). Stir well to combine.
4

Reduce the heat to medium-low. Cover the pot and cook the sauce for 20 minutes, or until thickened and a dark red color.
5

Using an immersion blender, purée the mixture until it becomes a thick sauce. You can also add the mixture to a stand mixer to blend. Remove the steam vent from the lid (covering it with a towel) to prevent splattering.
6

Use the chipotle bbq sauce (1 cup) immediately as directed or store it covered in an airtight container in the refrigerator for up to 1 week.
7

Warm avocado oil (1 tablespoon) in a cast iron skillet over medium-high heat.
8

Place the fresh oyster mushroom (1 lb) onto the skillet cut-side down. Sprinkle the salt (0.25 teaspoon) over them.
9

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.
10

Remove the top skillet, if using. Flip the fresh oyster mushroom (1 lb), place the skillet back on the mushrooms, and cook for 10 more minutes or until golden brown and tender.
11

Pour the chipotle bbq sauce (1 cup) over the fresh oyster mushroom (1 lb). Stir gently to coat. Cook uncovered for 5 minutes, or until the sauce has thickened.
12

While the mushrooms simmer, toss all of the shredded red cabbage (1 cup), carrot (1), thinly sliced or shredded red onion (0.25 cup), vegan mayo (0.25 cup), cane sugar (1 tsp), fresh cilantro (1 handful), and [salt] together in a large mixing bowl until well combined. Season to taste with [salt].
13

Assemble the sandwiches: toast the buns (4) until golden. Spread vegan mayo (0.25 cup) on the inside of each bun. Layer the red cabbage slaw (1 cup) on top of the vegan mayo (0.25 cup), distribute the BBQ mushrooms evenly between the sliders, and spoon pickled onions (0.25 cup) on the top of each slider. Top the sandwiches with the other sides of the buns and serve immediately.
14

Combine the apple cider vinegar (1 cup), cane sugar (2 tbsp), and salt (1 tsp) in a glass jar with a tight fitting lid. Stir well until the salt and sugar dissolve.
15

Add the red onion (1 large) and press them down gently to cover with the pickling liquid. Secure the lid and set aside on the kitchen counter to let them pickle for at least one hour before using.
16

Store the red onion (1 large) in a tightly sealed glass jar in the refrigerator for up to two weeks.