Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

Portobello Mushroom Bacon Sliders with Siracha Mayo

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!
Course Dinner
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 -8
Author Abby Thompson

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

  1. 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.
  2. 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.
  3. To assemble: Spread both sides of the rolls cut in half with the mayo and place the back and greens on them. Serve immediately.