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BBQ Pulled Mushroom Sliders
recipe
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Washington D.C.
BBQ Pulled Mushroom Sliders
Becca Jacobs
Becca Jacobs
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$1.00
A vegetarian take on the classic barbecue sandwich using shredded king oyster mushrooms. These mushrooms are marinated, roasted, coated in barbecue sauce, and then broiled to create a delicious texture and flavor. Served on Hawaiian rolls with optional toppings like pickles or slaw, these sliders are a crowd-pleasing appetizer or main course.
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You Need

12 sliders
0:55
  • 30 ounces king oyster mushrooms, about 9 large mushrooms
  • 1/3 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1 tablespoon grated garlic, about 3 cloves
  • 3 teaspoons smoked paprika, divided
  • 2 tablespoons neutral oil
  • 1/2 cup BBQ sauce
  • 1 12-pack Hawaiian rolls
  • 12 slices of cheese (such as American, provolone, or cheddar)
  • 3 tablespoons unsalted butter
  • Optional: pickled things for serving, pickles, red onions, pepperoncini, etc.
  • sesame seeds for topping

    • How To

    1. Prepare the mushrooms by wiping them down with a wet paper towel. Pop off the mushroom top and put it to the side for another use. Pull off the thicker fiberouse base of the mushroom and discard. Holding the mushroom with a hand on either side, use your thumbs to press into the center of the mushroom and split it in half. Now there should be clear raw edges to the mushroom that you can peel and pull apart like you would shred chicken. Repeat these steps over a large bowl with the mushrooms until they are all shredded.
    2. In a small bowl combine the soy sauce, apple cider vinegar, grated garlic, two teaspoons of the smoked paprika, and the oil. Whisk to combine and pour over the shredded mushrooms and toss thoroughly to coat all of the mushrooms. Cover the bowl of mushrooms and place in the fridge for 20 minutes to marinade. Preheat the oven to 400 F.
    3. Prepare a large sheet pan with parchment paper. Pour the marinated mushrooms on the parchment paper and spread into an even layer. Bake the mushrooms for 20-25 minutes until tender. Preheat the broiler and toss the baked mushrooms with the BBQ sauce and spread out evenly again. Broil until the mushrooms are caramelized and crispy on the edges, 3 to 5 minutes. Return the oven to 400 F.
    4. Melt the butter and whisk in the remaining teaspoon of paprika. Split the Hawaiian rolls in half with a bread knife, to make a large top and bottom bun of connected rolls. Place the bottom bun of the connected rolls on a small sheet pan and brush the cut side of the buns with half of the paprika butter.
    5. Shingle half of the cheese slices across the bottom bun, 3 rows of 2, and then pile on the BBQ pulled mushrooms, any additional toppings (pickles, onions, etc.) and finally top with a layer of the remaining cheese. Finish the sandwich by placing the large connected top buns on top and brush the tops with the remaining paprika butter and sprinkle with sesame seeds if using. Put the sandwich back into the oven until the cheese is melted and the buns are toasted, about 5 minutes. Serve and enjoy!