BBQ Maitake Sliders

Craving some American backyard flavor without all the heft and richness of classic BBQ? These meat-free sliders check all the boxes bringing the smokiness, sweetness, and satisfying texture you’d want in a handheld summer slider!

Makes: 12 slider sandwiches (~2 cups BBQ pulled mushroom)

Ingredients

• 16 ounces RI Mushroom Co. Maitake mushrooms

• ¼ cup extra virgin olive oil

• 2 tablespoon fresh garlic, chopped (~4 large cloves)

• 2 teaspoon fresh thyme, chopped

• ¼ cup mushroom broth or vegetable broth

• ½ cup BBQ sauce of choice

• Smoked salt & black pepper, to taste

• 24 each pickle chips, drained

• 12 slider buns, toasted (King Hawaiian or potato rolls are great)

• 2 tablespoons mayonnaise (vegan, if you are vegan)

• ½ teaspoon garlic powder

• ¾ teaspoon rosemary, minced

• 1-½ teaspoon rice wine vinegar or red wine vinegar

• 1-½ teaspoon hot sauce (optional)

Directions

1. Prepare the RI Mushroom Co. Maitake mushrooms by removing any woody bottom portions and using a sharp knife or your hands, shred into thin pieces. 

2. In a large, lidded, non-stick skillet over medium-high heat, add the extra virgin olive oil. Once the oil is shimmering, add sliced mushrooms, and stir to coat in olive oil. Sauté mushrooms, stirring occasionally, until they start to get crispy around the edges, about 4-5 minutes. Add chopped garlic and thyme, and stir well to combine. Continue to cook until the garlic is fragrant, about 60-90 seconds. 

3. Add mushroom or vegetable broth and cover with the lid. Simmer mushrooms until most of the broth has evaporated, about 1-2 minutes. Stir in BBQ sauce and continue to cook until the sauce starts to bubble. Remove from heat and season with smoked salt and fresh pepper to taste.

4. Toast buns in the oven or on the stovetop. In a small bowl, whisk together mayo, garlic powder, rosemary, vinegar, and hot sauce (optional). Put aside.

5. Assemble sliders by equally distributing the garlic-herb mayo on the bottom buns, then the warm pulled mushroom, top with pickle slices, and finally the top bun. Enjoy immediately!

   Chef’s Notes:

   • Shredded RI Mushroom Co. Blue Oyster mushrooms would work in this recipe if Maitake is unavailable. 

   • Homemade pickles make everything better.