Vegan BBQ Mushrooms Sliders (+ Potato Hash)

Shiitake mushroom caps marinated for 12 hours. Coleslaw with the perfect amount of heat. Soft vegan slider buns. Put them all together and you have the perfect vegan BBQ mushroom slider. Appetizers for a party or make a few for dinner - they’re a fantastic way to start the weekend.

Skip to any part of the recipe by clicking on the link below:

• Introduction

• Before We Get Started

• Ingredients

• Method

• Spruce it Up

Introduction

There’s nothing more exciting than burgers - it’s true. They’re delicious, customizable, filling, and they remind you of summertime (when the living is easy). Again. there’s nothing more exciting than burgers…except maybe smaller burgers that you can eat six of. When you take your first bite into a burger, you might just get bun, or tomato, or the edge of the patty, or even pull the entire piece of lettuce out in one swift, unfortunate motion. Forget that noise. When you’re eating sliders, every bite is the best bite, and every bite after that is even better.

But something magical happens when you take one great food and combine it with another Goliath in the culinary world - BBQ. We’re throwing together a BBQ marinade, whipping up a vegan coleslaw you’ve never seen the likes of, and stuffing our mouth holes with flavour bombs that can sit in the palm of our hands. Pair that with a garlic-thyme potato hash and, baby, we’ve got a party.

The secret to this recipe is to let the mushrooms sit in the marinade. The longer they’re in there, the better. All the residents of Flavourtown are getting to know each other - they’re mingling, flirting, telling jokes, and dancing the night away. But they can’t do that in 30 minutes. Make the marinade in the morning (it only takes about 10 minutes), or even the night before. Leave them in the marinade until you’re ready to throw them in the pan, and you’ll be happy you did.

Check out the Spruce it Up section for ideas on how to take this recipe to the next level.

Before We Get Started

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes

Yield: 8-10 Sliders

Ingredients

Burgers

• 250g Shiitake Mushrooms

  • They must be shiitake. We’re only using the caps, and shiitake mushrooms are wide and flat like a slider patty.

• Vegan Slider Buns

• Vegan BBQ Sauce

• 1/3 cup Soy Sauce

• 1/3 cup Balsamic Vinegar

• 1/3 cup Brown Sugar

• 3 tbsp. Olive Oil

• 1 tbsp. BBQ Sauce

• 3 cloves Garlic

Coleslaw

• 1/4 head of Red Cabbage

• 1/4 head of Green Cabbage

• 1-2 Carrots

• 1 cup unseasoned, cooked Cashews

• 1/4 cup Water

• 1/2 - 1 tbsp Maple Syrup

• 1 tsp Dijon Mustard

• 1/2 onion

Potatoes

• 2 Russet Potatoes

• 1/2 onion

• 3 cloves Garlic

• 1/2 tbsp Thyme

Method

1. In a container or Ziploc bag, combine your soy sauce, balsamic vinegar,, brown sugar, olive oil, 1 tbsp. BBQ sauce, and 3 cloves of garlic.

   • Use the blade of your knife to crush the garlic - you don’t have to finely dice it. Just give it a slam on your cutting board.

2. Tear the stems from your shiitake mushrooms, so that you have just the caps. Add the caps to your marinade, seal the container/Ziploc, give it a good shake, and throw it into the fridge for minimum 30 minutes but ideally 12+ hours.

3. When you’re ready to begin making them, grab a pot, fill it up with water, and bring it to a boil. Dice your potatoes into 1 cm. cubes.

   • I’ll write the technique to get fast, even-sized cubes in the Spruce it Up section.

4. Add your potatoes to the water. Once it comes back to the boil again, set a timer for 3 minutes. When the timer goes off, drain your potatoes, and allow them to sit for a few minutes to lose all of the excess moisture. As soon as you drain your potatoes, place a pan over medium heat, with oil, to warm up while your potatoes are sitting.

5. Once your pan is preheated, toss your potatoes in, and hit them with a good pinch of salt.

   • Potatoes can handle a lot of salt, so don’t worry about overseasoning them. Always taste, taste, taste, and add more as needed.

   • Give your pan a shake every 2-3 minutes.

6. In a blender, combine your cashews, water, maple syrup, dijon mustard, and onion, and blend. Shred your cabbage and carrots into a bowl, add your dressing, and mix to combine. Add seasoning to taste.

7. Finely slice the onion and dice the garlic for the potatoes. Finely dice your thyme. Once the potatoes begin to turn a light yellow/brown colour, add your onions, garlic, and thyme, as well as a little bit more oil. Give the pan a good toss.

   • Keep an eye on your potatoes moving forward. Once they’re nice and golden brown, take them off the heat.

8. Place another pan over medium-high heat, with oil. Slice your slider buns, and place them inside the pan to toast until they’re golden-brown. Add a bit more oil, then add your mushroom caps, searing them on each side for about 2 minutes.

9. Lay out your toasted slider buns, hit the top and bottom bun with BBQ sauce, and place 1 large/2 small caps onto each bun. Spoon some coleslaw on top, close, and throw some potato hash onto your plate.

10. Enjoy.

Spruce it Up

• Try some different flavours for your potatoes. Chili Powder, cayenne, and cilantro work great.

• Mix around with different kinds of sliders. Add your favourite slider toppings.

• To get quick, even-sized potato cubes:

  • Cut a small slice from one side of the potato, creating a flat edge.

  • Place the flat edge down on the cutting board. Slice the other sides so that you’re left with a rectangularly shaped potato. Cut the potato into slabs about 1 cm. thick (that look about the size of your phone).

  • Stack those slabs up on top of each other, and cut 1 cm. sticks (like a veggie stick size).

  • Line up a few of those, and cut your sticks into cubes.