Crystal Margarine Recipes
Prep: 50 mins
Servings: 6 sliders
Craving a classic summer BBQ meal, but want it plant-based? These BBQ Pulled Mushroom sliders have you covered! Slathered in BBQ sauce and baked until crispy, these pulled mushrooms are easy to make but still the stars of the show! A classic savoury coleslaw comes in a close second, brightening up the flavour profile with a welcome acidic punch. Last, but not least, a perfectly toasted bun, thanks to Crystal Margarine, brings this whole dish together and makes sure that each bite is an amazing one!
ingredients
Pulled Mushrooms
600g
king oyster or oyster mushrooms
1 tsp
kosher salt
3 tbsp
Crystal Margarine, melted
1/4 cup
BBQ sauce
Coleslaw
2 cups
green cabbage, thinly sliced
1/4 cup
green onion, thinly sliced
1 tsp
grainy dijon mustard
1/8 tsp
dry thyme leaves
1 tbsp
sugar
2 tbsp
white vinegar
1/4 tsp
salt
Sliders
6
slider buns
2 tbsp
Crystal Margarine
directions
Preheat oven to 450°F.
Wash and thinly slice mushrooms.
- If using King Oyster Mushrooms with stems, remove cap and shred the stems with a fork.
- If using Oyster Mushrooms, pull the entire mushroom (from the cap to the base) into pieces as thin as possible.
In a bowl, toss together the pulled mushrooms, melted Crystal Margarine, BBQ sauce, and salt.
Divide the mushrooms between two parchment lined baking sheets. It is important to not overcrowd the baking sheets to ensure the mushrooms get crispy.
Bake the mushrooms in a preheated oven at 450°F for 30-40 minutes or until mushrooms are deeply browned and starting to get crispy.
Combine coleslaw ingredients in a medium bowl and set aside.
Spread Crystal Margarine on slider buns and toast in a hot pan until golden brown.
Assemble sliders, placing about a 1/4 cup of pulled mushrooms on a slider bun on top with the coleslaw.
