Makes 6 Sliders
Pulled Mushrooms
600g King Oyster or Oyster Mushrooms
1 tsp Kosher Salt
3 tbsp Crystal Margarine
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
6 Slider Buns
2 tbsp Crystal Margarine
Assembly
Wash and thinly slice mushrooms. Remove cap if using King Oyster Mushrooms with stems. Using a fork, shred the stems.
If using Oyster Mushrooms pull from the cap to the base into pieces as thin as possible.
Melt the Crystal Margarine. In a bowl toss together the pulled mushrooms, melted Crystal Margarine 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 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.