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Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw

  • Author: Recipe developed at The Culinary Institute of America With The Mushroom Council
  • Yield: 12 Portions 1x



Pulled barbecue mushrooms

  • 1/4 cup Olive oil
  • 2 Tbsp. Garlic, chopped
  • 1 cup Red onions, sliced
  • 11/2 lb. King trumpet mushrooms, torn
  • 2 tsp. Basic Barbecue Rub (recipe follows)
  • Kosher salt and pepper to taste

Blackberry barbecue sauce

  • 1 Tbsp. Canola oil
  • 2 ea. Garlic cloves, minced
  • 1 cup Blackberries, chopped
  • 1 cup Ketchup
  • 1/4 cup Molasses
  • 2 tsp. Ground mustard
  • 2 tsp. Chipotle en adobo, chopped
  • 1 tsp. Sriracha
  • White vinegar 1 cup

Berry slaw

  • 1/4 head Cabbage, sliced
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Cider vinegar
  • 1 tsp. Chaat masala
  • 1/4 cup Coconut, grated
  • 1 cup Blueberries
  • 1 ea. Mango, peeled and sliced julienne
  • Kosher salt and pepper to taste


  • 10 ea. Whole wheat slider buns


  1. For the mushrooms: In a heavy-bottomed sauté pan, add the oil, garlic, and sliced onions; sauté until the onions start to color slightly. Add the torn mushrooms, ½ teaspoon of kosher salt, and cook over medium heat until the mushrooms are soft and slightly colored. Remove from the heat and keep warm.
  2. For the barbecue sauce: Sauté the garlic and blackberries in oil; add the rest of the ingredients and bring to a simmer; cook for 30 minutes and set aside warm.
  3. For the slaw: In a large mixing bowl, combine the sliced cabbage, lemon juice, vinegar, and chaat masala; mix well. Add the coconut, blueberries, mango, and season with salt and pepper; set aside.
  4. To build the burger: Place the buns on a table and place with a small amount of slaw on the bottom bun. Top with the mushroom mixture and a drizzle of the warm barbecue sauce over the mushrooms. Top with the remaining bun and serve.