Portobello Mushroom Sliders

Portobello Sliders

• 8 Ounces Portobello Mushrooms, stems removed
• 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Liquid Smoke

Sautéed Onion

• 1 Medium Yellow Onion, thinly sliced into rounds
• 1/2 Teaspoon Kosher Salt
• 2-6 Tablespoons Vegetable Broth

WFPB Aioli

• 1/2 Cup Plant-Based Mayonnaise
• 4 Cloves Minced Garlic

To Serve

• 6 Vegan Slider Buns (I used pretzel buns)
• A few handfuls of Arugula OR 8 Butter Lettuce Leaves

1. Slice the portobello mushrooms into 1/8" thick strips. If your mushrooms are longer than your slider buns, slice the strips in half or thirds.
2. In a large bowl, toss the sliced portobellos with the soy sauce, red wine vinegar, maple syrup, dijon mustard, and liquid smoke. Set aside to marinate 10-15 minutes while you prepare the onion and aioli.
3. Meanwhile heat the onion and salt with 2 tablespoons of vegetable broth in a large non-stick pan over medium heat. Cook for 8-10 minutes, until the onion is soft. Add another few tablespoons of vegetable broth after a few minutes of cooking. Once the onion is reduced in size and very soft, remove from the pan and set aside.
4. Make the aioli. In a small bowl mix together the mayonnaise and garlic. Set aside.
5. Return to the mushrooms. Add the mushrooms and any marinade liquid to the non-stick pan. Cook over medium heat for 4-6 minutes, until the mushrooms are soft.
6. Assemble the siders. Spread a schmear of aioli on the bottom bun, add a small handful of greens, top with the mushrooms, then onions, and an extra drizzle of aioli. Serve and enjoy!