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Juicy oyster mushrooms soak up all the smoky-sweet flavors of cherry cola barbecue sauce and create a pulled texture that makes these vegan sliders unforgettable. Inspired by classic Southern barbecue but built with all plant-based ingredients, this recipe turns mushrooms into the star of the cookout. The result is sticky finger food with a bright tang and rich savor—perfect for summer gatherings or a cozy indoor treat.
It blew my mind the first time I tested the cherry cola sauce with mushrooms The tangy zip is truly addictive and even my most skeptical barbecue-loving friends have asked for seconds
Ingredients
- Oyster mushrooms: Choose firm clusters without spots or sliminess; trim away any wet parts for the best shredded texture
- Olive oil: Brings richness and helps brown mushrooms
- Red onion: Adds sweetness and aromatic base; pick one with crisp layers
- Garlic: Gives warmth and depth; use fresh cloves not powder
- Cherry cola: Boosts sweetness and caramelized notes; avoid diet versions which do not reduce or taste as good
- Cherry preserves: Bring rich fruitiness; use preserves with visible fruit pieces for the best flavor
- Ketchup: Rounds out the sauce and adds tang; use a variety without high fructose corn syrup if you can
- Apple cider vinegar: Cuts through the richness with bright acidity
- Soy sauce: Deepens the umami flavor and adds saltiness; try to find naturally brewed
- Dijon mustard: Adds heat and complexity; read the label for high-quality ingredients
- Smoked paprika: Provides a real barbecue smokiness; opt for Spanish smoked if possible for best aroma
- Ground cumin: For earthiness and slight warmth; fresh ground is best if available
- Chili flakes: For gentle heat; adjust or skip based on your taste
- Salt and black pepper: To bring all flavors together; use fine sea salt and freshly ground pepper
- Slider buns: Choose fresh and slightly soft buns; vegan options if needed
- Coleslaw or shredded lettuce: Gives crunch and freshness; pick crisp shredded options for good contrast
- Sliced pickles: Bright acidity and snap; choose snappy dill chips or crinkle-cut classics
Step-by-Step Instructions
- Prepare the Mushrooms:
- Shred the cleaned oyster mushrooms into long thin strips using your hands or two forks. This step creates the chewy pulled texture that mimics barbecue meat and ensures the mushrooms hold the sauce well.
- Build the Flavor Base:
- Warm olive oil in a large skillet over medium heat. Add finely chopped red onion and cook slowly for about eight minutes until sticky and translucent. Stir in minced garlic and allow it to become fragrant and just golden for another minute. This step develops maximum sweetness and a rich flavor backbone.
- Brown the Mushrooms:
- Add the shredded mushrooms into the skillet and raise the heat slightly. Stir often so nothing sticks. Sauté for about ten minutes until the mushrooms turn golden at the edges and any moisture has mostly evaporated. Browning gives structure and texture for the sandwich filling.
- Mix Up the Cherry Cola Sauce:
- In a bowl combine cherry cola, cherry preserves, ketchup, apple cider vinegar, soy sauce, Dijon, smoked paprika, cumin, and chili flakes. Whisk vigorously until everything emulsifies to a glossy sauce. The cherry preserves will dissolve and the spices will bloom in the cold liquid.
- Simmer and Reduce:
- Pour the sauce mixture over the browned mushrooms and toss or stir so everything gets coated. Lower the heat and let it bubble gently uncovered for about twenty-five minutes. Stir every five minutes or so to stop it from sticking, and watch for the sauce to get thick, sticky, and jammy. This slow reduction step deepens all the barbecue flavors.
- Season and Finish:
- Taste for seasoning and add salt and lots of black pepper to bring the flavors alive. Adjust chili or vinegar if you want more heat or tang.
- Assemble the Sliders:
- While the filling simmers, split and toast your slider buns for a hint of crunch. Load each bun with a generous scoop of the hot mushroom mixture. Top with cool, crunchy coleslaw or crisp lettuce and add sliced pickles for that classic barbecue bite.
- Serve and Enjoy:
- Serve the sliders hot straight from the skillet with plenty of napkins to catch all the sticky barbecue sauce.
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When I made this for my little brother’s birthday we could hardly keep up with the demand The cherry soda sauce is his all-time favorite and he now asks for it every barbecue season My favorite part is how the pickles cut through all that sweet smoky richness
Storage Tips
Store cooled pulled mushrooms in a sealed container in the fridge for up to four days. The sliders reheat perfectly in a skillet with just a dash of water or sauce to loosen things up. Freezing portions in small bags makes quick weeknight lunches easy to pull together; just thaw overnight in the fridge.
Ingredient Substitutions
If you cannot find oyster mushrooms, king oyster stems or portobello strips also turn out great. The sauce is flexible too. Try raspberry or blackberry preserves as an alternative if you cannot get cherry. Use vegan Worcestershire if soy sauce is not an option or tamari for gluten-free needs. For buns, any small roll or even lettuce wraps will work.
Serving Suggestions
Pair these sliders with a side of sweet potato fries, roasted corn, or a green apple slaw. They are terrific for parties or packed picnics because you can keep the filling warm in a slow cooker. I love to offer extra pickles and a bottle of hot sauce on the side.
Cultural and Historical Context
Barbecue sliders are an American classic often enjoyed at gatherings and summer cookouts. Using mushrooms lets plant-based and vegan eaters enjoy the same stickiness and rich flavor as traditional versions. Cherry-cola barbecue is inspired by southern cooking where soda is often used to sweeten and tenderize meat; now it gives a smoky sweet kick to this modern twist.
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Common Questions
- → What type of mushrooms work best?
Oyster mushrooms are ideal for their meaty texture and ability to shred easily. King oyster mushrooms also work well.
- → Can I substitute cherry cola?
Regular cola can be used, but cherry cola adds extra fruitiness. For more cherry flavor, increase cherry preserves slightly.
- → How can I make these gluten-free?
Simply use gluten-free slider buns and replace soy sauce with tamari for a gluten-free option.
- → What toppings go well with these sliders?
Coleslaw or shredded lettuce add crunch, while sliced pickles offer tang. Try both for classic flavor and texture.
- → How do I store leftovers?
Store the pulled mushroom mixture in an airtight container in the fridge for up to 3 days. Reheat before serving.
- → Can the barbecue sauce be made ahead?
Yes, prepare the sauce in advance and refrigerate for up to 3 days. Mix with mushrooms when ready to cook.