Oyster Mushroom Sliders (Vegan)

Instructions

1. MUSHROOMS:
2. Warm 1 tablespoon of oil in a cast iron skillet on medium-high heat.
3. Place the mushrooms onto the skillet cut side down, and sprinkle the salt over them.
4. Reduce the heat to medium-low.
5. If you’re using two skillets, place the other one on top of the mushrooms. Cook for 7 minutes, before flipping the mushrooms, and continuing to cook between 2 skillets for 5 more minutes, or until browned and tender.
6. Alternatively you can cook the mushrooms on both sides without placing another skillet on top. Or roast the mushrooms at 350° for 20 minutes.
7. Pour the vegan BBQ sauce over the mushrooms, and gently stir to coat.
8. Continue cooking uncovered for 5 more minutes.
9. If you are cooking the mushrooms in the oven: coat them in BBQ sauce and continue to roast for another 10 minutes.
10. To assemble the sliders toast the buns on each side.
11. Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ oyster mushroom.
12. Serve immediately.
13. CHIPOTLE BBQ SAUCE:
14. Heat oil in a medium-sized saucepan on medium heat.
15. Add the onion and garlic, then sauté until the onions starts to become translucent.
16. Add the remaining ingredients, and stir well to combine.
17. Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes.
18. Using an immersion blender (or standing blender), blend the mixture until it becomes a thick sauce.
19. Use immediately or store the BBQ sauce for up to 1 week.