Name: Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw
Ingredients: 1/4 cup Olive oil; 2 Tbsp. Garlic, chopped; 1 cup Red onions, sliced; 1-1/2 lb. King trumpet mushrooms, torn; 2 tsp. Basic Barbecue Rub (recipe follows); Kosher salt and pepper to taste; 1 Tbsp. Canola oil; 2 ea. Garlic cloves, minced; 1 cup Blackberries, chopped; 1 cup Ketchup; 1/4 cup Molasses; 2 tsp. Ground mustard; 2 tsp. Chipotle en adobo, chopped; 1 tsp. Sriracha; White vinegar 1 cup; 1/4 head Cabbage, sliced; 1 Tbsp. Lemon juice; 2 Tbsp. Cider vinegar; 1 tsp. Chaat masala; 1/4 cup Coconut, grated; 1 cup Blueberries; 1 ea. Mango, peeled and sliced julienne; Kosher salt and pepper to taste; 10 ea. Whole wheat slider buns

Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw

Author: Recipe developed at The Culinary Institute of America With The Mushroom Council
Yield: 12 Portions 1x

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Ingredients

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Pulled barbecue mushrooms

1/4 cup Olive oil
2 Tbsp. Garlic, chopped
1 cup Red onions, sliced
1–1/2 lb. King trumpet mushrooms, torn
2 tsp. Basic Barbecue Rub (recipe follows)
Kosher salt and pepper to taste

Blackberry barbecue sauce

1 Tbsp. Canola oil
2 ea. Garlic cloves, minced
1 cup Blackberries, chopped
1 cup Ketchup
1/4 cup Molasses
2 tsp. Ground mustard
2 tsp. Chipotle en adobo, chopped
1 tsp. Sriracha
White vinegar 1 cup

Berry slaw

1/4 head Cabbage, sliced
1 Tbsp. Lemon juice
2 Tbsp. Cider vinegar
1 tsp. Chaat masala
1/4 cup Coconut, grated
1 cup Blueberries
1 ea. Mango, peeled and sliced julienne
Kosher salt and pepper to taste

10 ea. Whole wheat slider buns

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Instructions

For the mushrooms: In a heavy-bottomed sauté pan, add the oil, garlic, and sliced onions; sauté until the onions start to color slightly. Add the torn mushrooms, ½ teaspoon of kosher salt, and cook over medium heat until the mushrooms are soft and slightly colored. Remove from the heat and keep warm.
For the barbecue sauce: Sauté the garlic and blackberries in oil; add the rest of the ingredients and bring to a simmer; cook for 30 minutes and set aside warm.
For the slaw: In a large mixing bowl, combine the sliced cabbage, lemon juice, vinegar, and chaat masala; mix well. Add the coconut, blueberries, mango, and season with salt and pepper; set aside.
To build the burger: Place the buns on a table and place with a small amount of slaw on the bottom bun. Top with the mushroom mixture and a drizzle of the warm barbecue sauce over the mushrooms. Top with the remaining bun and serve.

Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw

Ingredients

Instructions

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