Best Pulled Mushroom Sliders Recipes

VEGAN "PULLED PORK" SLIDERS

Vegan

Meat eaters don't get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 12 mini sandwiches

Number Of Ingredients 18

Ingredients

6 tablespoons vegetable oil
1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 tablespoons soy sauce
1 tablespoon molasses
1 tablespoon brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup thinly sliced green cabbage
1/2 cup grated carrots
1/4 cup vegan mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon celery seed
Small pinch sugar
Kosher salt and freshly ground black pepper
12 party-size vegan slider buns
Pickle slices, hot sauce, your other favorite sandwich toppings

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

Bistro-Style Grilled Mushroom Sliders image

Whether you are looking for a new meal for the vegetarian in your life, or just trying to shake up your party menu, these easy, tasty mushroom sliders are the recipe for you. A savory marinade of mustard, vinegar, soy and Worcestershire gives these little creminis tons of flavor, and the sweet grilled shallots and funky Gruyère cheese give it an extra kick that will make you think you've stepped into your local bistro.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 12

Ingredients

1 pound cremini mushrooms (see Cook's Note), cleaned and stemmed
1/4 cup extra-virgin olive oil, plus more for the grill grates
2 tablespoons soy sauce
2 tablespoons sherry or red wine vinegar
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
2 large shallots, sliced into rings
12 brioche dinner rolls, split
12 small slices Gruyère (about 4 ounces), optional
3 tablespoons mayonnaise
1 small head green lettuce, torn into roll-size pieces
2 plum or Roma tomatoes, sliced into 12 slices

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.