Portobello Mushroom Sliders

Portobello Mushroom Slider

On some days, I am just very lazy to post. Most days of last week were lazy which explains our absence. Also, last week we just preferred to cook & eat and skip the “click” step of our usual routine. It is so exhausting at times, especially for us “wannabe good food photographers” who try to click a decent picture or two with the so-called right props et al.

I must indulge in some self-praising and ego boosting now- we did cook up a storm and were so proud of everything we made last week. It was friends’-approved too! We made delicious vegetarian Shammi Kebabs, melt-in your mouth Chicken Malai Kebabs and a healthy olive oil & whole wheat flour Walnut Spice Bread.

We’ll be back with those recipes soon but for now, enjoy these Asian-inspired Portobello Mushroom Sliders. These succulent sliders are totally satisfying, filling and easy to put together for a quick weeknight meal.

Portobello Mushroom Sliders

Here is how Nikhil made the ‘shroom sliders (oh, in case you didn’t notice from our last Mushroom Soup post, I love saying ‘shroom):

Portobello Mushroom Sliders

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Serving Size: 2 sliders

Ingredients

  • 4 slider buns
  • 4 large portobello mushrooms
  • 4 chunks sliced Tofu
  • Any other fixins of your choice, we used a quick home-made Asian slaw and tomato
  • For the Marinade
  • 2 cloves minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce, optional
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon olive oil
  • 1 teaspoon brown sugar
  • Salt to taste
  • 1 teaspoon red chilli flakes

Instructions

  1. Bring together all the marinade ingredients in a flat bottom shallow dish and set this aside.
  2. Wash the mushrooms and pat them dry. Break the stem off the mushrooms and soak them in the marinade together with the tofu making sure the mushrooms and tofu are coated with the marinade. Marinade for about 15-20 minutes.
  3. Heat an iron skillet or a non-stick pan with a dash of olive oil.
  4. Place the tofu on the pan and cook them for about 2-3 minutes each side, until it forms a nice golden crust.
  5. Then in the same pan, place the mushrooms with the gill side (i.e. the black part) up and pour a little bit of the marinade over them (not too much). Your pan should be on medium heat (not too hot not too low)
  6. Cook for about 3-4 minutes until golden brown and flip. Cook the other side for another 2-3 minutes.
  7. Your burgers are ready to assemble. You could make a quick Asian slaw to put on the base of the slider with a nice thick slice of tomato and top it off with the Mushroom & Tofu and you’re ready to roll!

Notes

There are conflicting opinions about washing the 'shrooms. However, we always prefer to wash the mushrooms since we clearly see so much dirt on them. Just brushing the dirt away doesn't do us good. But feel free to treat the 'shrooms the way you want! Washing and gently patting them dry is highly recommended. 🙂

http://www.confusedbawarchis.com/2014/08/03/portobello-mushroom-sliders/

We are taking these to Angie’s Fiesta Friday hosted by the lovely girls- Angie, Saucy & Margot.

Portobello Mushroom Sliders

Please excuse the blurry picture above, we got carried away with those good looking ‘shrooms. Nah. I am just making that up. We couldn’t manage enough decent shots so had to make good with the best of the lot. 🙂 

Portobello Mushroom Sliders

Also linking this up at DM Du Jour’s MM Linkup Party.

5.00 avg. rating (97% score) - 2 votes

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36 Comments:

  1. Pingback: Best Ever Chicken Malai Kebabs Confused Bawarchis

  2. Love the sliders and love that you’re enjoying your food without worrying about pictures. Good for you!!

  3. Awesome ‘shrooms! These are the best finger food for a party. Great to see you guys at this week’s Fiesta Friday, hope you are having fun!! 🙂

  4. Those sandwiches are very cute! Lately I’m very fascinated by new recipes with tofu, thanks for sharing it! Love the marinade, I’m sure it makes everything very tasty!

  5. These sliders look delish! Love the marinade 🙂

  6. The sliders look so delish! Love the marinade 🙂

  7. Absolutely fantastic! Love your take on this slider.

  8. These look great! We’re a fan of mushrooms around here!

  9. Love it! We love mushrooms at home and these seem great for dinner! I agree with the washing the mushroom part. I soak mine in water and vinegar for a few minutes.

  10. These sliders look wonderful! Great photos, too!

  11. I am actually more intrigued about how you incorporated tofu here. I am always looking for new ways to use tofu! And what can go wrong with mushrooms? I love this!

  12. So many flavors and sliders looks like a table winning food:-)

  13. That looks delicious, the tofu with the mushroom and coleslaw, what great flavors and textures! glad you are back to posting and thanks for sharing this one:)

  14. These look absolutely all kinds of fantastical!!

  15. What a great idea to soak the ‘shrooms in a tasty marinade first. Mmm – I’ll definitely have one of these please! I totally sympathise with the cooking-to-eat AND styling/taking photos – sometimes you just want to eat!! I have perfected the overhead shot on my kitchen counter, which thankfully is wooden, with a perhaps a tea towel and/or a piece of cutlery as props, just for those occasions! Happy Fiesta Friday!

    • We don’t have natural light in our kitchen and not particularly a fan of yellow food photos- you’re so lucky, Selma! You must dunk your ‘shrooms in the marinade, especially portobelllos don’t wilt like other mushrooms and are perfect for this kind of a burger. 🙂

  16. Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener

  17. I think these sliders are perfect party food, they sound wonderful, love portobello mushrooms, they are so meaty and with your marinade they must be incredible.

  18. Margot@GatherandGraze

    I love sliders… and these little ‘shroom ones look amazing! The marinade sounds packed full of the most wonderful flavours too. Thanks so much for bringing these little beauties along to FF#27! Cheers, Margot