Remember back when I made this mushroom free green bean casserole and I talked about how much I really don’t like mushrooms? Well, my mind has been changed..but just slightly! Ever since a gross mushroom pizza incident in first grade, I’ve always had a big aversion to mushrooms in any form. Mushrooms in salad, mushrooms in pot pie, I will leave them rather than take them, thank you very much. So, when I went to dinner with my fiance and parents for my dad’s birthday and saw portobello mushroom sliders on the menu, I was automatically all ‘Um NOPE’, you guys can have those. We were at one of those shared plates restaurants, where everyone orders different dishes and hopefully shares them with everyone else. Now, keep in mind that everything else I had ever eaten at this restaurant has been brilliant and delicious, so this would be the place to try mushrooms if I was going to make the leap.
So, my dad ordered the sliders while I just assumed that I would take one bite, hate them, and relegate myself back to my beet and blood orange salad (so good!). But, as soon as they came and we all grabbed a slider to try, we all just kind of looked at each other, amazed that mushroom bacon could be THIS good. It was crunchy and smoky, without being all mushy and gross like mushrooms are sometimes. The sauce on the slider was a perfect and I’m pretty positive the buns were homemade, so double win on that one. My dad and I immediately swore to re-create these at home and swap notes, because if I finally found a mushroom dish I liked, it begged to be a dinner staple from now on.
One of the keys to making the ‘bacon’ is slicing the mushrooms super thin, but not so thin that they burn when you go to cook them in the pan. Also, I tried two batches of this bacon, one that was marinated overnight and another that was marinated for 15-20 minutes. I logically thought that the overnight batch would work better, but as it turns out, when I went to cook the overnight batch, all the liquid from the marinade came out and started smoking up my kitchen, fun! So, marinade for at least 15 minutes and don’t try to sub in anything else for the liquid smoke, it just won’t do. The mayo is a combo of my favorite sauce thickener, cashews and a touch of lemon juice. It isn’t technically mayonnaise, but that hasn’t stopped me from slathering it on every sandwich I’ve made in the past three days.
I didn’t make the rolls from scratch, because sometimes, you just don’t have time for that, right? Between making the bacon and mixing up the mayo, I knew I wouldn’t want to mess with trying to fresh bake rolls in the meantime. A few slices of whole grain bread or a baguette would be perfect, but I chose to use a fast and easy rise and bake version from Rhodes Rolls. These rolls are actually vegan, which I wouldn’t have realized if I hadn’t looked closely at the packaging. I loved that they were super easy to let rise overnight, then bake off the next day when I went to assemble my sliders. Bonus, they are available all over Wisconsin and are made in Wisconsin, love! I’ve come to appreciate all the awesome brands that are made right here, especially when they do/make good things.
I hope you are staying warm where you are! It’s going to get to a balmy 28 degrees today, but back down to single digits tomorrow. I’ll just be here, drinking alllll the hot cups of tea and wearing alllll the scarves.
Thanks to Rhodes Bake N Serv for sponsoring this post. I received product and was compensated for my time, but all opinions are my own.
Adapted from Veganosity
PrintPortobello Mushroom Bacon Sliders with Siracha Mayo
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 -8 1x
- Category: Dinner
Description
Portobello mushrooms make for the perfect vegan bacon, especially when they are sliced thin and marinated in a combination of liquid smoke and maple syrup. Siracha mayo makes for a perfect condiment to these vegan sliders!
Ingredients
- For the bacon:
- 3 portobello mushrooms (rinsed and patted dry)
- 3/4 cup maple syrup
- 1/3 cup liquid smoke
- Salt and pepper to taste
- For the siracha mayo:
- 1 cup cashews (soaked for at least 4 hours and drained)
- 2–3 tablespoons siracha sauce (depending on taste)
- 1/4–1/3 cup water
- For the sliders:
- 6–8 rolls or piece s of bread (whichever you prefer)
- Siracha mayo
- Mixed greens
Instructions
- To make the bacon: Stir together the maple syrup and liquid smoke in a wide, flat bowl, set aside. Slice the portobello mushrooms very thinkly, about 1/4 inch thick and place in the bowl of marinade. Allow to sit for at least 15-20 minutes, moving around the slices as necessary so they all are submerged in the marinade. You may have to marinade them in batched, to make sure they all get a chance to soak up the liquid. Place a pan over medium heat and spray liberally with cooking spray or melt a teaspoon of coconut oil in the pan. When melted, cook the mushrooms slices for 2-3 minutes on each side, until they are dark golden brown, but not burnt. Cook in batches and allow to drain on a paper towel after they have been cooked.
- To make the mayo: In a food processor or high powered blender, blend together the cashews, water and siracha, adding salt and pepper to taste and until mixture is smooth. Add more water is necessary.
- To assemble: Spread both sides of the rolls cut in half with the mayo and place the back and greens on them. Serve immediately.
Alice @ Hip Foodie Mom says
Abby, so glad that you got over your aversion to mushrooms!!! I love them and this mushroom bacon and vegan sriracha mayo excites me more than you know!!! love!!!
The Frosted Vegan says
Thanks Alice! I mean, if I was going to get over them, turning them into bacon is the best way, right?!
Linda @ Veganosity says
Hi Abby! Thanks for giving us credit for the adaption of your recipe! I had the same experience when I was a kid, but my dad made me keep trying them, and one day, I loved them. 🙂 Mushroom bacon is the best! These sliders are making me hungry.
The Frosted Vegan says
Hi Linda! No problem! I’m happy I found your recipe, it’s wonderful 🙂
Julia says
Mushroom bacon? You little genius, you!! I do love mushrooms, and I bet baconizing them makes them absolutely addicting. These sliders sound like the perfect appetizer-turned-meal 😉 Stay warm, lady! Fingers crossed the weather lets up for you all!
The Frosted Vegan says
Thanks girl!! Baconizing sounds like the best verb ever, right?! xoxo
Marye says
I’ve made mushroom and bacon palmiers. I love how these look – they are definitely a must try!
The Frosted Vegan says
Those sounds amazing Marye!
Kristen @ A Mind Full Mom says
Your creativity is blowing me away with this one! LOVE!!
The Frosted Vegan says
ahh thank you Kristen, so sweet of you!
Anna | ANNAdventure says
Awww well I am glad that you tried mushrooms again. I love mushrooms, not sure that I could live without them but I love how everyone is different and how life experiences shape us 🙂 I love that Portobello mushrooms have a more “meatier” texture. This recipe sounds so incredible. Can’t wait to try it 🙂
The Frosted Vegan says
So true! I’m happy I tried them again too 🙂
Megan - The Emotional Baker says
I’m so with you on mushrooms. I think I just don’t like the texture. That won’t stop me from trying these though and having an open mind on future mushroom dishes 😉
The Frosted Vegan says
Hooray! Enjoy Megan!
I Wilkerson says
My mother always makes her mushrooms so they are really caramelized and wonderful. It really is the best way!
The Frosted Vegan says
Agreed! Caramelizing anything makes it better, right? 🙂
Ali @ Whisk and Repeat says
We are mushroom kindred spirits! I’m just now starting to like ’em. I’m still picky about them, but I love portobellos in fajitas and I have a feeling I would love your version of mushroom bacon- genius!
The Frosted Vegan says
Hooray for mushroom kindred spirits!
Medha @ Whisk & Shout says
Goes to show anything can be vegan! I love the savoriness of portobellos 🙂
The Frosted Vegan says
So true! Even bacon 🙂
Michelle @ Boards & Knives says
Yum! I’ve been wanting to try out mushroom bacon. Those rolls look pretty good too!
The Frosted Vegan says
Go for it! It’s totally worth it!
Karis @ Veg Harbor says
I’m curious to hear if you find other mushroom dishes you like now. I recently ate them in pasta primavera, which was a big step for me 🙂
The Frosted Vegan says
Ohh that one I might like too! 🙂
marlymcb says
Oh, you got me on this one. When I saw “bacon sliders” on twitter I thought…is the frosted vegan not vegan anymore? 🙂 Love this recipe – looks delicious!
The Frosted Vegan says
Haha, thanks Marly! It’s faux bacon, but it still counts, right?!