Sticky Oyster Mushroom Slider Burgers with Crispy Shallots
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10-12
Prep Time
20 minutes
Cook Time
30 minutes
These striking charcoal slider buns are Gothic in colour, but their taste is that of a beautifully sweet brioche bun. With roasted shredded oyster mushrooms in a sticky blackberry and high quality soy sauce, these sliders make for a really great vegetarian canapé at a Halloween party (or any autumnal gathering or dinner party!) If you have meat-eaters and vegetarians at your dinner party, you can make one larger batch of this glossy, sticky sauce and make our Sticky Pork Cheek Slider Burgers with Crispy Shallots, as well!
Ingredients
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Charcoal slider buns 10-12
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500g oyster mushrooms
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2 tablespoons olive oil
Sticky blackberry sauce
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150ml water (plus 2 tablespoons for the thickening slurry)
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30ml high quality soy sauce
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3 cloves garlic, crushed
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50g blackberry puree
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20ml apple cider vinegar
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10ml mirin
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40g brown sugar
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1 cinnamon stick
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½ star anise
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1 clove
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1 tsp chilli flakes
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2 tablespoons cornflour
Crispy onions
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4 shallots
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20g flour
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20g cornflour
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Salt and pepper, to season
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500ml neutral oil, for frying
Directions
Preheat the oven to 180 degrees.
Remove any dirt from the mushrooms, then tear them apart into different sized bits. Smaller bits will get more crispy and larger bits will be “meatier” in texture.
Toss the mushrooms on a roasting tray in 2 tablespoons olive oil, salt and pepper.
Roast at 180 degrees for 8 mins.
To make the sauce, firstly fry off the 3 crushed cloves of garlic in a pan until fragrant.
Whisk together the 30ml soy sauce, 50g blackberry puree, 150ml water, 5ml mirin, 20ml apple cider vinegar, 40g brown sugar, the fried crushed garlic, a pinch of salt, the chilli flakes, the star anise, clove and cinnamon stick in a sauce pan. Heat the sauce on a hob on medium heat to combine, whisking until the sugar is all dissolved, about 5 mins.
After their first 8 mins in the oven, brush the mushrooms with the sauce, then roast for another 15 mins.
Sieve the rest of the sauce to remove the cloves, cinnamon stick, but keep the garlic cloves in the sauce. Add a cornflour slurry made of 2 tablespoons of cornflour and 2 tablespoons of water and heat again, until the sauce has thickened and is sticky, about 8 mins.
Prepare the crispy shallots by peeling and slicing the 8 shallots into rings that are about 5mm in thickness. Coat them in the 20g corn flour, 20g flour mix, seasoned with salt and pepper.
Line a plate with kitchen roll.
Heat 500ml of neutral oil to 180 degrees, then fry the shallot rings for 2-3 mins, in batches, until they’re crisp and lightly browned. When you pull them out of the frying oil, leave them on the kitchen roll to cool and crisp, sprinkling with some salt to taste.
Remove the mushrooms from the oven, brush with more of the thickened, sticky sauce.
Cut open the slider buns. Add in some sticky mushrooms to each, brush with some of the thickened sauce and top with some crispy shallot rings.
Recipe Video
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