MMmmmmm Fungi.
Do you believe in magic?
Well, “magic mushrooms” really live up to their name if you combine the right ingredients (and in this case, no physdellic drugs are involved. Whether that's a good thing or not is up to you).
Yes, we managed to make a vegan, healthy snack that also taste amazing. In case that wasn’t magical-sounding enough, there’s also no gluten in this recipe (we know, who the f*** do we think we are!?)
We didn’t even miss the meat in these babies!
In our latest episode with former LA Times food editor Russ Parsons, we discuss the science of portobello mushrooms. Did you know that they aren't their own breed, but rather just an over-grown, overly mature cremini mushroom? They've grown in popularity in recent years for their ability to act as a meat substitute due to their size and versatility. We decided to use the smaller variety as both the "buns" and the "meat" of our sliders, and we couldn't have been happier with the results!
Lo and behold: our mini portobello sliders are not only vegan and gluten free, but adorable. This snack wins all around!
Mini Miso Mushroom Sliders
1 tsp grated ginger or ginger paste
1 tbs minced garlic
1 tsp miso paste
2 tbs soy sauce
2 tbs sesame oil (or coconut oil)
sprinkling of sesame seeds (mainly for garnish!)
8 mini portobello mushrooms
Preheat the oven to 450 degrees Fahrenheit.
Wipe the portobello mushroom caps with paper towels and remove the stems.
Arrange the mushroom caps with the inside up in one layer on a baking sheet. Roast them in the oven for 10 to 12 minutes until they are lightly browned and set aside
Make the miso slaw:
heat sesame oil in large skillet or wok.
add garlic and ginger, sautee slighting infusing the oil with the garlic and ginger but monitor your heat carefully so nothing will burn!
Add broccoli slaw, soy sauce, miso paste, and water and stir fry until semi tender (but still crisp). Stir in sesame seeds and place slaw on baked portobello caps. Top em off with another mushroom cap and viola!
Shroom sliders for the win!