As a Texan,I know these vegan BBQ Mushroom Sliders may offend some. Also as someone who loved and appreciated brisket sandwiches for many years, I can understand someone scoffing at this. But stick with me on this one. I prefer to turn vegetables into their own masterpiece than try to mimic a beloved meat dish, but sometimes it’s fun to make something that tastes like your childhood reimagined. And to turn non-plant-based believers into believers. So if you don’t trust me that these sliders are delicious, I challenge you to make them. Will they taste like meat? No, they’re mushrooms and I’m not a liar. Are they equally delicious? Absolutely.
Similar to my Mushroom Tacos, these sliders start out with shredded oyster mushrooms. Now you can use other mushrooms if you can’t find any of the oyster variety but if you can, splurge a little just this once on beautiful oyster mushrooms. The sauce looks pretty similar to just about any BBQ sauce and is the perfect balance of sweet, spicy, and smoky. The oyster mushrooms act like sponges and absorb the sauce so well during a quick marination. Then the mushrooms are deeply roasted in the oven and tossed with more sauce.
While the mushrooms are roasting, whip up the quick slaw. I have recently been loving Napa cabbage but any cabbage variety will do just fine. Toss the shredded cabbage with the creamy dressing made with vegan sour cream or plain yogurt (I really prefer the slight tanginess compared to mayo), apple cider vinegar, a touch of agave nectar, and plenty of salt and pepper.
To serve, toast up some buns, pile them high with the BBQ mushrooms, slaw, and your favorite pickles and you have the perfect taste of vegan BBQ heaven.Print