Tonight’s sliders are a cookout classic turned easy—and vegetarian! Oyster and white button mushrooms become crisp in the oven, before being slathered in a homemade BBQ sauce laced with caramelized onions. Crunchy cabbage slaw and a side of green beans round out this supremely summery dinner.
4 ounces oyster mushrooms
9 ounces white button mushrooms
6 brioche slider buns
½ pound green beans
1 lemon, divided
1 red onion
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon dark brown sugar
1 tablespoon vegetarian Worcestershire sauce
3 tablespoons soy sauce
2 tablespoons unsalted butter
2 tablespoons mayonnaise
¼ cup shredded green cabbage
½ cup shredded red cabbage
2½ tablespoons canola oil
1 tablespoon olive oil
10″ medium pan
10″ medium nonstick pan
1. Prepare Ingredients
Preheat oven to 425°F. Remove and discard button mushroom stems and trim off thick oyster mushroom stems, then wipe caps clean with a damp paper towel. Roughly chop, place on a baking sheet, and set aside. Slice open slider buns, if they arrived whole. Rinse green beans and trim and discard ends (line beans up on a cutting board for easy trimming!). Halve lemon. Peel onion, halve, and thinly slice.
2. Roast Mushrooms
On baking sheet, toss mushrooms with spice mix, 1½ tablespoons canola oil, and pepper as desired. Arrange in an even layer, spacing apart slightly, and roast until browned and crispy, about 17 minutes.
3. Make BBQ Sauce
While mushrooms roast, heat 1 tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add onion and cook, stirring occasionally, until translucent, about 7 minutes. Then, stir in brown sugar to dissolve, 1 minute more. Remove pan from heat and stir in Worcestershire sauce, soy sauce, and butter to combine and melt butter, about 2 minutes. Set pan aside until mushrooms finish roasting.
4. Sauté Green Beans and Make Slaw
Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add green beans and sauté until bright green and tender, 4 minutes. Remove pan from heat and season with 1 squeeze lemon juice, ¼ teaspoon salt and pepper. In a medium bowl, whisk together mayonnaise, 1 squeeze lemon juice, ⅛ teaspoon salt and pepper. Add slaw mix, toss to coat, and set aside.
5. Finish Mushrooms and Toast Buns
Transfer roasted mushrooms to pan with BBQ sauce over medium heat. Stir until warmed through, about 3 minutes. Meanwhile, wipe baking sheet from mushrooms clean and add slider buns cut-side up. Bake until buns are toasted and golden brown, 2-3 minutes.
6. Plate BBQ Mushroom Sliders
Divide bun bottoms between serving plates. Spoon over BBQ mushrooms and top with crunchy slaw. Serve with sautéed green beans and dig in! Use remaining lemon to brighten a glass of water.