Vegan Crispy Bloody Mary Mushroom Sliders

June 15, 2021

When we say this is a flavor explosion…this is a flavor explosion! If you like a crispy, spicy, tangy, pickle-y, messy, mushroomy moment, then this slider is for you. Plus, it's vegan, and we promise you won't even notice that the meat is missing.

This recipe starts things off with crispy oyster mushroom “fried chicken” that is rolled in our flavor-packed Bloody Mary Rimming Spice and crushed potato chips to achieve the ultimate crunchy, salty goodness. Layer the mushroom "fried chicken" on a toasted bun and top it with Green Chile Hot Sauce mayo, Bloody Mary slaw, and thick slices of Habanero Horseradish Dills. Between the perfect crunchy texture and layers of complex flavors, it truly doesn't get better than this.

Ingredients:

Mushroom Fried Chicken

• 6 oyster mushrooms (small clusters)
• 1 cup flour of choice
• 1/4 cup The Real Dill  Original Bloody Mary Mix
• 5 tbsp The Real Dil Bloody Mary Rimming Spice, divided into 2 tbsp and 3 tbsp
• 1 cup plain sparkling water (no sodium or flavoring)
• 2 cups potato chips, crushed
• 2-3 cups avocado oil

Bloody Mary Slaw

• 1 bag of coleslaw mix
• 1 tbsp vegan mayo
• 2 tbsp The Real Dill  Original Bloody Mary Mix

Green Chile Hot Sauce Mayo

• 2 tbsp vegan mayo
• 1 tbsp The Real Dill Green Chile Hot Sauce

Directions: 

Mushroom Fried Chicken

1. Preheat oven to 400 degrees F.
2. Carefully clean and wash your oyster mushrooms. Pat them dry as much as possible with a towel once they're clean.
3. Whisk together flour and 2 tbsp Bloody Mary Rimming Spice in a shallow bowl. Add in the sparkling water and Original Bloody Mary Mix, whisking until the dredging batter is smooth and no clumps remain.
4. In a separate shallow bowl, combine crushed potato chips with remaining 3 tbsp of Bloody Mary Rimming Spice. 
5. Dredge each mushroom with the prepared batter, letting any excess drip off.
6. Carefully coat the dredged mushrooms, one at a time, in the potato crunch mixture. Set aside on baking dish or plate.
7. Heat 2 cups of avocado oil in a pan.
8. While the oil is heating up, set a wire cooling rack on top of a baking sheet.
9. Fry each mushroom for 2 minutes on each side until golden brown. Make sure that the heat on the stove isn't on too high or else the mushrooms can burn.
10. Place finished mushrooms on a wire cooling rack, letting all of the extra oil drain onto the baking sheet underneath.
11. Once your mushrooms have drained, place them on a new baking sheet, and put them into the oven for 15 minutes until they reach optimal crispiness.

Bloody Mary Slaw

1. Mix together coleslaw mix, vegan mayo, and Original Bloody Mary Mix in a bowl and set aside.

Green Chile Hot Sauce Mayo

1. Mix together vegan mayo and Green Chile Hot Sauce in a bowl and set aside.

Vegan Crispy Bloody Mary Mushroom Sliders

1. Grab your favorite bun and toast it until it's golden brown.
2. Spread a thick layer of Green Chile Hot Sauce Mayo on both sides of the bun.
3. Next, add your Mushroom Fried Chicken.
4. Top with a generous spoonful of Bloody Mary Slaw and thick slices of Habanero Horseradish Dills.
5. Grab a bunch of napkins, and dig in!

Recipe made in collaboration with Nicolette Papile, @basilandbiceps

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