BBQ Pulled Mushroom Sliders
with Pickled Onion, Potato Wedges & Green Salad
Made from shiitakes, these plant-based pulled mushrooms have a meaty texture and irresistible umami flavor—ideal for vegetarian sliders! You'll pile sweet-smoky BBQ sauce–glazed mushrooms with tangy pickled onion into soft little slider buns slathered with lime aioli. Of course you'll need a side of roasted potato wedges plus a ranch-dressed salad for fresh contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit
Slider Buns
(Contains: Soy, Wheat)
4 tablespoon
BBQ Sauce
½ tablespoon
Cornstarch
1 unit
Red Onion
12 ounce
Potatoes
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
1 unit
Ketchup
1 unit
Mushroom Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
2 ounce
Mixed Greens
1 tablespoon
Southwest Spice Blend
Not included in your delivery
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve and peel onion; very thinly slice one-quarter (one-half for 4 servings). Finely chop remaining onion. Quarter lime. Roughly chop pulled mushrooms into bite-size pieces.
Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, in a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Tightly cover with plastic wrap. Microwave until onion is softened, 1 minute. Set aside.
In a separate small bowl, combine mayonnaise with a squeeze of lime juice. Season with salt; stir to combine.
In a medium bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch, remaining Southwest Spice Blend, and ¼ cup water (all the cornstarch and ½ cup water for 4 servings). Stir until smooth.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chopped onion and pulled mushrooms; season with salt and pepper. Cook, stirring, until veggies begin to soften, 6-7 minutes (as mushrooms soften, break up larger pieces using your cooking spoon). TIP: If veggies begin to brown too quickly, reduce heat to medium.
Add ¼ cup water (½ cup for 4 servings) to pan with onion and mushrooms; stir in BBQ sauce mixture. Cook, stirring constantly, until sauce has thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in another splash of water.
Taste and season with salt and pepper. Turn off heat.
Place buns directly on middle rack and toast until warmed through, 2-3 minutes.
Carefully halve toasted buns and divide between plates; spread cut sides of bottom buns with lime mayo. Fill buns with BBQ mushroom filling and as much pickled onion (draining first) as you like. Serve potato wedges and mixed greens alongside sliders; drizzle greens with dressing.
