Buffalo Maitake Sliders

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One more vegetarian mushroom slider for your super bowl party!  I'm really having a mushroom moment.)  

Hen of the Woods or Maitake mushrooms are a great stand in for chicken.  Although, I'll eat just about anything if it's slathered in wing sauce.  To clean them, gently dust with a soft brush.  Pulled chicken may also be used for those who prefer meat.  

Makes 8 sliders.  

Buffalo Maitake Sliders

for the slaw

1 small carrot, peeled, shredded

1 cup shredded cabbage

1 celery stalk, thinly sliced

1/4 cup bleu cheese crumbles

1/2 tablespoon mayonaise

1/4 teaspoon dijon mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon caraway seeds

s + p

for the buffalo mushroom

8 oz fresh maitake mushroom, separated into slider size pieces

4 tablespoons Franks Red Hot Sauce (or whatever type of hot or wing sauce you like)

8 slider rolls

Mix carrot, cabbage, celery, bleu cheese, mayo, mustard, vinegar, caraway seeds, salt and pepper together until evenly combined.  Set aside.  

In a pan, over medium heat, saute mushroom in a very light splash of oil for 10 minutes.  Remove from heat and coat with hot sauce.  

Layer bottom slider bun with slaw, mushrooms and bun.  Secure with toothpick and serve.

Veggie Melt Sliders

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Is everyone excited for super bowl sunday?  I don't really care about football but I do like sliders, and super bowl time is slider time around here!   Make these for your favorite vegetarian guest.  

Makes 6 sliders.

Veggie Melt Sliders

1 portobello mushroom, stem removed

1 red bell pepper, quartered lengthwise, seeded, sliced

2 oz gruyere cheese, grated

6 slider rolls (I prefer San Francisco style rolls)

Place oven rack to highest position and set broiler to lo heat.  Place mushroom and pepper slices on baking pan and broil 8 minutes.  Toss.  Bake 8 minutes more.  Remove from oven.

Layer each slider bun with broiled vegetables, generously pile on grated gruyere.  Return to oven and broil 3 minutes more.  Sandwich with top bun and secure with toothpick.