Cherry Cola Pulled Mushroom Sliders (Printable Version)

Oyster mushrooms and cherry cola BBQ sauce create juicy, tangy, plant-based sliders—perfect for gatherings.

# What You'll 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)

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Uses easy-to-find pantry ingredients
  • Totally plant-based and suitable for vegans
  • Smoky barbecue flavors that rival the classic pulled pork
  • Fun and satisfying to build and eat
  • No special equipment needed just a skillet
02 -
  • Completely vegan and dairy free
  • Freezes well for up to three months; just reheat low and slow
  • Mushrooms have natural umami that mimics slow-cooked meat
03 -
  • Take time to brown the mushrooms fully before adding sauce; the deeper color means more flavor
  • Simmer the sauce uncovered to allow thickening and for a sticky barbecue-style finish
  • Toast the buns before serving for crunch and to keep them from getting soggy

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