Cherry Cola Pulled Mushroom Sliders (Printable Page)
# What You Need:
→ Mushrooms
01 -
500 g oyster mushrooms, cleaned and shredded by hand
→ Cherry Cola BBQ Sauce
02 -
1 tablespoon olive oil
03 -
1 small red onion, finely chopped
04 -
2 garlic cloves, minced
05 -
150 ml cherry cola (not diet)
06 -
150 g cherry preserves or jam
07 -
120 ml ketchup
08 -
2 tablespoons apple cider vinegar
09 -
1 tablespoon soy sauce
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon chili flakes (optional)
14 -
Salt and black pepper, to taste
→ To Serve
15 -
8 small slider buns
16 -
Coleslaw or shredded lettuce (optional)
17 -
Sliced pickles (optional)
# How to Make It:
01 -
Using hands or forks, shred oyster mushrooms into thin strips to mimic pulled meat texture.
02 -
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook for another minute.
03 -
Add shredded mushrooms to skillet. Cook, stirring occasionally, until they release moisture and start to brown, about 8–10 minutes.
04 -
In a bowl, whisk together cherry cola, preserves, ketchup, apple cider vinegar, soy sauce, Dijon mustard, smoked paprika, cumin, and chili flakes.
05 -
Pour sauce over mushrooms. Stir to coat and reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until sauce is thick and sticky.
06 -
Taste and adjust flavor with salt and black pepper as needed.
07 -
Toast slider buns lightly. Spoon a generous portion of mushrooms onto each bun. Top with coleslaw or lettuce and sliced pickles, if desired.
08 -
Serve sliders hot.
# Helpful Tips:
01 -
For extra smokiness, add a drop of liquid smoke to the sauce.
02 -
Substitute king oyster mushrooms if regular oyster mushrooms are unavailable.
03 -
The sauce can be made in advance and stored for up to 3 days.
04 -
Try serving with sweet potato fries or a crisp salad.
05 -
Use gluten-free buns and tamari instead of soy sauce for a gluten-free option.