Time: 40 min.
Complexity: easily
Servings: 12

Whether you're looking for a new vegetarian dish or just want to spice up your holiday menu, these simple and delicious mushroom sliders are the perfect choice. A zesty marinade of mustard, vinegar, soy, and Worcestershire sauce imbues the mushrooms with a unique flavor, while sweet grilled shallots and melting Gruyère give these sandwiches a distinctive bistro-style flavor.

Ingredients:

• 450 g brown mushrooms, stems removed
• 1/4 cup extra-virgin olive oil, plus more for greasing the grill
• 2 tablespoons soy sauce
• 2 tbsp sherry or red wine vinegar
• 1 tbsp Worcestershire sauce
• 3 tablespoons Dijon mustard
• 2 large shallots, sliced ​​into rings
• 12 mini dinner rolls, halved
• 12 small slices Gruyere (about 110 g), optional
• 3 tablespoons mayonnaise
• 1 small head of lettuce, cut into bun-sized pieces
• 2 plum tomatoes, cut into 12 rounds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, soy sauce, wine vinegar, Dijon mustard, Gruyere cheese, leaf lettuce, tomatoes

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Preparation:

Step 1
• Place the mushrooms in a medium bowl or baking dish. In a small bowl, combine the olive oil, soy sauce, vinegar, Worcestershire sauce, and 1 tablespoon Dijon mustard. Pour the marinade over the mushrooms, turning to ensure each one is coated. Let marinate for 30 minutes at room temperature.
Step 2
• While the mushrooms are marinating, preheat a grill or grill pan over medium-high heat. Lightly brush the grill grate with olive oil, then add the shallots and grill on both sides until softened, golden brown around the edges, and grill marks appear, 2–3 minutes per side. Remove the shallots to a plate or work surface.
Step 3
• Place the sliced ​​buns cut-side down on the grill. Grill, in batches if necessary, until grill marks appear, 45–60 seconds, then transfer to a platter or work surface.
Step 4
• Place the mushrooms, hole-side down, on the grill grate. Grill until the mushrooms are charred, tender, and browned on the bottom, 4 to 6 minutes. Flip the mushrooms and grill until browned on the other side, 4 to 6 minutes. Flip again, turn off the heat, top with the cheese, if using, and cover with a large metal bowl or foil to melt the cheese, 1 to 2 minutes.
Step 5
• While the mushrooms are cooking and the cheese is melting, combine the remaining 2 tablespoons of Dijon mustard with the mayonnaise. Spread the mixture evenly over both toasted halves of each bun. Arrange the fried shallots on the top halves and the tomatoes and lettuce on the bottom halves. Transfer the mushrooms to the buns. Close the sandwiches, securing each with a skewer, if desired.

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