VEGAN "PULLED PORK" SLIDERS
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
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.
PORTOBELLO MUSHROOM SLIDERS
Made with portobello mushrooms, these sliders are a perfect appetizer or snack. Absolutely delicious. Add your favorite cheese.
Provided by jdetor
Categories Appetizers and Snacks Vegetable Mushrooms
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Wash mushrooms and pat dry with a paper towel. Slice off stems and slice mushrooms in half so that you have 2 pieces, almost like a hamburger bun. Soak mushrooms in soy sauce for 2 hours.
- While mushrooms soak, mix turkey, bread crumbs, ketchup, mustard, garlic, salt, and pepper together in a bowl. Form turkey mixture into 2-inch patties.
- Heat oil on a griddle over medium heat. Cook turkey patties on the hot griddle until browned and no longer pink in the centers, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat a nonstick pan over medium heat. Cook mushrooms, cut-sides down, covered, until tender, 5 to 7 minutes.
- To serve, place turkey patties in between 2 pieces of mushroom.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 13.9 g, Cholesterol 55.8 mg, Fat 6.7 g, Fiber 1.9 g, Protein 19.4 g, SaturatedFat 1.5 g, Sodium 988.9 mg, Sugar 3.7 g
PULLED MUSHROOM SLIDERS
Provided by Food Network
Categories main-dish
Time 10m
Yield 1 serving (3 sliders)
Number Of Ingredients 5
Steps:
- Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.
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- Preheat oven to 425F (220C), place oven rack in the center of the oven. Line a sheet pan with silpat or parchment paper.
- Remove the stems of the portobello and set aside (they don't need to be roasted like the tops.. they're already dry). Turn the mushroom caps, bottoms up, on a work surface. Using a small metal spoon, gently scrape out the "gills" on the underside of the mushroom. Doing this helps reduce the moisture content further (toss the gills into the yard, garden or compost!). Place the mushroom caps, bottoms up, on the sheet pan and roast for 20-25 minutes. This helps dry them dry out.
- While the mushrooms are roasting, add the oil to a saute pan and heat until it shimmers. Turn the heat to low to medium-low and add the onion, stirring occasionally until tender, about 10 minutes.
- Meanwhile, slice the stems removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl.
CHIPOTLE BBQ MUSHROOM SLIDERS - BROWNSUGR&VANILLA
From brownsugarandvanilla.com
Cuisine American
Total Time 45 mins
Category Main Course
Calories 322 per serving
- Mix all the ingredients for the chipotle bbq sauce in a saucer and put over medium heat until reduced. About 20-25 minutes.
- On a hot non-stick or cast iron skillet add the 3 tablespoons, make sure it covers the whole surface of the pan. Add the mushrooms and let them brown.
- When the mushrooms have at least one browned side, add the sliced garlic and a pinch of salt. Let the mushrooms brown all around.
- Slowly add the chipotle bbq sauce to the pan with the browned mushrooms. Let the mushrooms absorb the sauce a bit, the sauce will continue to thicken.
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From vegetariangastronomy.com
5/5 (6)
Total Time 35 mins
Category Main Dish, Sandwich
Calories 497 per serving
- Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms (see notes below for homemade recipe).
- When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.
SLOW-COOKER PULLED PORK SLIDERS - SOBEYS INC.
From sobeys.com
3.4/5 (11)
Total Time 6 hrs 20 mins
Estimated Reading Time 30 secs
Calories 590 per serving
- In slow-cooker, mix barbecue sauce, passata and chicken broth. Add pork, mix well to coat. Cover and cook on low until pork is fork-tender, about 6 hr on low.
- Remove pork from sauce and place in a large bowl. (Reserve sauce to drizzle on top of sliders or use with another meat dish, if desired.) Using two forks, shred the pork, discarding any excess fat. Season with salt to taste.
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