Oyster mushrooms pull naturally into tender, craggy strands, making them brilliant carriers for our Smoky Chipotle BBQ Blend. Roasted until crisp at the edges and coated in a quick sticky sauce then piled into soft rolls with crunchy lime slaw. These sliders are smoky, messy and proudly plant-based.
INGREDIENTS
500g oyster mushrooms
2 tbsp vegetable oil
1½ tbsp Smoky Chipotle BBQ Blend
2 tbsp tomato ketchup
1 tbsp tomato purée
1 tbsp maple syrup or honey
1 tsp soy sauce
For the slaw:
¼ red cabbage, finely shredded
1 carrot, grated
Juice of 1 lime
3 tbsp mayonnaise
1 tbsp cider vinegar
To serve:
8 slider rolls
Fresh coriander, stems removed and roughly chopped
Pickled jalapeños (optional)
METHOD
Heat your oven to 200°C fan/220°C/425°F/gas 7.
Tear your mushrooms into rough strips and toss with the oil and 1 tablespoon of the Smoky Chipotle BBQ blend. Spread evenly over a large roasting tray.
Roast in the oven for 18–20 minutes, turning once, until browned and crisp at the edges.
Meanwhile make your BBQ sauce by mixing the ketchup, tomato purée, maple syrup, soy sauce and remaining Chipotle spice blend in a bowl.
Mix the cabbage and carrot with the lime juice and mayonnaise. Season to taste and set aside.
Once your mushrooms are cooked, drizzle the BBQ sauce over them, mix thoroughly and return to the oven for 3-5 minutes, or until bubbling and gnarly.
When you're ready to serve, toast your buns lightly, then load up with your slaw, mushrooms and finish with the fresh coriander and jalapeños.
Sanjay's Tip: Give the mushrooms plenty of room on the tray; overcrowding makes them steam rather than caramelise.