Pulled Mushroom Sliders
20m prep 1h 15m cook 1h ready
These pulled mushroom sliders mimic pulled pork with a smoky, meaty flavor. Made with large mushrooms, sweet rub, and BBQ sauce, they're a delicious veggie alternative even carnivores love.
Ingredients
- 907 g large white button or king oyster mushrooms
- 59.1 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 59.1 ml Sweet Rub
- 118 ml Pinot Noir BBQ Sauce
- 1 pack soft slider buns
- 118 ml Smoked Pickled Onions
- 237 ml prepared coleslaw
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.94 mg
- Iron: 0.21 mg
- Magnesium: 3.13 mg
- Phosphorus: 16 mg
- Potassium: 80.5 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 907 g large white button or king oyster mushrooms
- 59.1 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 59.1 ml Sweet Rub
- 118 ml Pinot Noir BBQ Sauce
- 1 pack soft slider buns
- 118 ml Smoked Pickled Onions
- 237 ml prepared coleslaw
Let's Cook
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Step 1.
Preheat the smoker to 225°F using applewood or oakwood.
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Step 2.
Clean any dirt off the mushrooms with a moist paper towel, leaving the stems on.
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Step 3.
On a large baking sheet, toss the mushrooms with 1/4 cup of the olive oil and the Sweet Rub until evenly coated.
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Step 4.
Place the baking sheet in the smoker and smoke for 1 hour, or until the mushrooms are soft and slightly browned.
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Step 5.
Remove the mushrooms from the smoker and let cool enough to handle.
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Step 6.
Using your hands, remove the stems from the caps. Squeeze out and discard any liquid that has pooled inside the caps to prevent a slimy texture.
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Step 7.
Using two forks, shred both the caps and stems as you would shred chicken.
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Step 8.
In a large cast-iron skillet over medium-high heat, add the remaining 1 tablespoon olive oil and the shredded mushrooms. Cook for 5 minutes, moving them minimally to allow crisping. If not crispy after 5 minutes, cook another 3 to 4 minutes, tossing only once or twice, until you see some crispiness develop.
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Step 9.
Add the Pinot Noir BBQ Sauce, stir to combine, and cook for 1 to 2 minutes to caramelize the sauce. Remove from heat.
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Step 10.
Serve the pulled mushrooms on soft slider buns topped with Smoked Pickled Onions and coleslaw. Drizzle any remaining sauce over the top and serve warm.
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