Monday, May 4, 2015

Baby Balla Mushroom Sliders

Grilled balsamic baby bella mushroom sliders with spinach, ranch dressing, heirloom tomatoes, and crispy golden beets and shallots. 

For the mushrooms:

Remove stems from baby bella mushrooms. The pack I bought had 8. In a shallow dish combine 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil and 1/4 teaspoon liquid smoke. Place mushrooms into the shallow dish with the marinade and let sit for about 15 minutes, turning occasionally. 

You can grill these on a barbecue or in a skillet. Either way, brown on each side. I like to set a small heavy pan on top of the mushrooms to push them down. That helps to get then nicely browned with grill marks if using a barbecue or grill pan. Set aside.

For the crispy beets and shallots:

Cut the beets and shallots into super thin strips. First i cut the beets into thin coins, then sliced those into strips. Heat a pot filled with about 4 inches of vegetable oil to 375 degrees F. Fry the beets and shallots together till lightly browned and crispy. Then will get crispy once they cool. Don't let them get too brown or they will taste burnt. Set on paper towels to drain. Season with a bit of salt.

I sliced and toasted small vegan buns. Spread Follow Your Heart vegan ranch dressing on the top and bottom bun. Place some baby spinach on the bottom bun. Add a slice of heirloom tomato. Then the grilled mushroom, cap side up. Top with the crispy beets and shallots and finish with the top of the bun.  

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