Savory Mushroom Veggie Sliders with Garlic Aioli Recipe

These mouthwatering Mushroom Veggie Sliders are the perfect reason to host a backyard BBQ. Sautéed oyster mushrooms are tossed in a smoky homemade chipotle BBQ sauce and piled onto soft slider buns with a crisp red cabbage slaw and creamy vegan mayo for an irresistible vegan pulled-pork-style sandwich.

Recipe originally written March 7, 2024; updated April 20, 2024.

These chipotle sliders deliver the ideal balance of tang, sweetness, and heat. The full recipe comes together in about 30 minutes, making it simple for a quick weeknight dinner or for assembling sliders for a party or potluck.

If you’re short on time, a store-bought BBQ sauce works fine—prepare the mushrooms in under 15 minutes and build your sliders. For other cookout-worthy options, consider recipes that use hearty vegetarian proteins and bold flavors.

Ingredients

Oyster mushrooms: Available at farmers’ markets, Asian markets, or most grocery stores. You can substitute portobello, shiitake, green jackfruit, cooked lentils, or grilled tempeh if desired.

Oil: Use a neutral oil such as grapeseed or avocado for sautéing; olive oil also works.

Vegan mayonnaise: Adds creaminess and balances the smoky BBQ flavors.

Onion: A sweet Vidalia or yellow onion works well in the BBQ sauce; red onion can be used for a milder note.

Garlic: Fresh minced garlic adds depth; pre-minced is fine in a pinch.

Dijon mustard: Adds tang and a touch of heat; substitute with spicy brown or yellow mustard to adjust spiciness.

Vegan Worcestershire: Contributes umami—choose a vegan brand.

Adobo sauce: From a can of chipotle peppers, this brings smokiness and heat.

Liquid smoke: A little hickory-flavored liquid smoke adds authentic barbecue aroma; mesquite or applewood are alternatives.

Molasses: Provides rich caramel sweetness; you can substitute maple syrup or brown sugar.

Soy sauce: Adds salty depth; low-sodium soy sauce, tamari, or coconut aminos are good options.

Ketchup and tomato paste: Build body and tomato flavor in the sauce.

Apple cider vinegar: Balances sweetness and brightens the sauce.

Buns: Soft slider buns are ideal; ciabatta, whole wheat, multigrain, or gluten-free buns also work.

Red cabbage: Shredded and tossed with mayo and carrot for a vibrant slaw. Use pre-shredded cabbage for convenience.

How to Make Mushroom Veggie Sliders

• Sauté garlic and onions: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add chopped onion and minced garlic; sauté 4–6 minutes until translucent.
• Make the chipotle BBQ sauce: Stir in Dijon, vegan Worcestershire, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, and apple cider vinegar. Reduce heat to medium-low, cover, and simmer about 20 minutes until thickened and deep red.
• Blend the sauce: Purée with an immersion blender until smooth, or transfer to a stand blender (cover the vent with a towel to prevent splatter) and blend until thick.

• Prepare the mushrooms: Heat 1 tablespoon oil in a cast-iron or heavy skillet over medium-high heat. Place mushroom pieces cut-side down and sprinkle with salt. Reduce heat to medium-low. For a flatter, well-seared result, press them gently with a second heavy skillet or press; cook 7–10 minutes. Flip, press again if desired, and cook another 5–10 minutes until golden and tender.
• Add the BBQ sauce: Pour the sauce over the mushrooms and stir to coat. Cook uncovered 4–6 minutes until the sauce thickens and clings to the mushrooms.
• Make the slaw and assemble sliders: Toss shredded red cabbage, shredded carrot, sliced red onion, vegan mayo, a teaspoon of cane sugar, chopped cilantro, and salt to taste. Lightly oil and toast the tops of slider buns; spread mayo on each bun, add slaw, divide the BBQ mushrooms among the sliders, top with quick-pickled onions if using, and close. Serve immediately.

Recipe Pro-Tips

• Clean mushrooms properly: Gently wipe oyster mushrooms with a damp paper towel—avoid rinsing as they absorb water and can become soggy.
• Adjust sauce heat and sweetness: Add more adobo, chili powder, cayenne, or hot sauce for heat. Increase molasses or use maple syrup to sweeten.
• Toast the buns: Toasting prevents sogginess and adds pleasant texture; sprinkle sesame seeds on top before toasting for a nicer finish.
• Make sauce ahead: The BBQ sauce keeps in a sealed container in the fridge up to one week, saving time when entertaining.

Serving Suggestions

Serve these sliders as appetizers at a party, pack them for a picnic, or present them as a main course with sides like sweet potato fries, a marinated bean salad, or a creamy potato salad.

Storage Directions

• Refrigeration: Store leftover BBQ sauce in an airtight container up to 1 week. Keep cooked chipotle mushrooms refrigerated 4–5 days.
• Freezing: Freeze cooked BBQ mushrooms 1–2 months; freeze sauce up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat mushrooms in a 350°F oven for 10–15 minutes or in the microwave 1–2 minutes. Warm the sauce on low on the stovetop and toss with mushrooms before assembling sliders.

Frequently Asked Questions

More Sandwich Recipes

• Spicy Black Bean Burger with Tajín
• Vegan Carrot Chickpea Tuna Melt
• Black Bean Hemp Burgers
• Sweet Potato Falafel Sandwich

Mushroom Veggie Sliders

By: Jenné Claiborne

Oyster mushroom sliders with a chipotle BBQ sauce, creamy mayo, and crisp red cabbage slaw—perfect for summer gatherings and weeknight dinners.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

Mushroom Sliders

• 1 tbsp avocado oil (or other neutral oil)
• 1 lb fresh oyster mushrooms, cut into large chunks
• 1/4 tsp salt
• 1 cup chipotle BBQ sauce (homemade below or store-bought)
• 4 vegan slider buns
• 1/4 cup vegan mayonnaise
• 1/4 cup pickled onions (optional)

Chipotle BBQ Sauce

• 1 tbsp oil
• 1 medium Vidalia or yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tbsp Dijon mustard
• 1 tbsp vegan Worcestershire
• 1 tbsp adobo sauce
• 1 tbsp liquid smoke
• 1 1/2 tbsp molasses
• 2 tbsp soy sauce
• 1/4 cup ketchup
• 1/4 cup tomato paste
• 2 tsp apple cider vinegar

Red Cabbage Slaw

• 1 cup shredded red cabbage
• 1 carrot, shredded
• 1/4 cup thinly sliced red onion
• 1/4 cup vegan mayonnaise
• 1 tsp cane sugar
• 1 handful chopped cilantro
• Salt to taste

Quick-Pickled Onions (optional)

• 1 cup apple cider vinegar
• 2 tbsp cane sugar
• 1 tsp salt
• 1 large red onion, thinly sliced

Instructions

Veggie Sliders

1. Heat 1 tbsp oil in a cast-iron skillet over medium-high heat. Place mushrooms cut-side down and sprinkle with salt. Reduce heat to medium-low and press with a second heavy skillet or press if desired; cook 7–10 minutes.
2. Flip mushrooms, press again if desired, and cook 5–10 minutes more until golden and tender.
3. Pour 1 cup BBQ sauce over the mushrooms and stir to coat. Cook uncovered 4–6 minutes until the sauce thickens.
4. While mushrooms simmer, toss slaw ingredients in a bowl and season with salt to taste.
5. Toast slider buns until golden. Spread mayonnaise on each bun, add slaw, divide the BBQ mushrooms, top with pickled onions if using, and close the sliders. Serve immediately.

Chipotle BBQ Sauce

1. Heat 1 tbsp oil in a medium saucepan over medium heat. Add chopped onion and garlic; sauté 4–6 minutes until translucent.
2. Add Dijon, vegan Worcestershire, adobo sauce, liquid smoke, molasses, soy sauce, ketchup, tomato paste, and apple cider vinegar. Stir to combine.
3. Reduce heat to medium-low, cover, and simmer 20 minutes until thick and dark red.
4. Purée with an immersion blender until smooth, or blend in batches in a stand blender (cover vent with a towel). Use immediately or refrigerate up to one week.

Quick-Pickled Onions

1. Combine vinegar, sugar, and salt in a jar and stir until dissolved. Add sliced onions, press them down to submerge, seal, and let sit at room temperature at least 1 hour.
2. Store refrigerated in a sealed jar up to two weeks.

Notes

Storage: BBQ sauce keeps refrigerated up to 1 week; cooked mushrooms 4–5 days. Freeze mushrooms 1–2 months and sauce up to 3 months. Thaw overnight before reheating.

Baking option: Toss mushrooms with oil and salt, roast at 350°F for 20 minutes, stir, then toss with 1 cup BBQ sauce and roast 10 more minutes.

Adjust flavors: Increase adobo or chili for heat; add molasses or maple syrup for sweetness.