Meatless Monday Mushroom Sliders
I’m not sure these Meatless Monday mushroom sliders will fall into the real definition. There is no bun, but you do slide that deliciousness into your mouth the same way, so I’m stretching it a little. This is the Green With Renvy version of a slider.
Perfect little morsels for a cocktail party, or you can make them a little bigger add a salad and dinner is served. A few mushroom growers as well as foragers have been popping up at farmer’s markets, so if you are a mushroom lover, you can get a wide variety of choices. Here are a few i picked up.
I love them for their rich, meaty texture, I feel like i’ve eaten something substantial after a meal of these beauties.
Mushroom Sliders
You’ll Need: 1 lb assorted mushrooms, 2 T. olive oil, 1 T. Butter , 1 large onion cut in half and thinly sliced, 1 clove garlic, 2 T. good quality sherry or red wine, radish or some kind of sprout for the finish, 1 lb cooked polenta. {Trader Joe’s has a terrific precooked round of polenta with quinoa that my family loves and makes the meal come together really quickly.}Salt and pepper to taste.
- Make polenta according to package instruction. If you are making a sheet of it, you can cut the rouds with a cookie cutter -or into other fun shapes for kids.
- Saute and caramelize the onion, remove from pan
- Chop and sauté the onions with the chopped garlic.
- Take 1/2 of onions, 1/2 of mushrooms and sherry or wine and process in food processor until a paste is made.
- In another frying pan, warm the polenta while mushrooms are cooking by lightly sautéing both sides in a little olive oil.
- Return remaining mushrooms and onions to frying pan and finish with 1 T. butter.
- Top each of the rounds with paste, sliced and chopped onion/mushroom mixture and top with sprouts. Enjoy!
