These vegan oyster mushroom sliders are so easy and so tantalizing! These are perfect for an easy lunch, dinner and make a great appetizer for entertaining.
Oyster mushrooms have a ‘meaty’ texture and they’re packed with nutrients, making them an awesome replacement for meat. If you're transitioning to a plant-based diet, I encourage you to try these or if you are lucky enough to live near a vegan restaurant that serves oyster mushroom dishes, to try them!
I often hear people saying that they don't like mushrooms, but many people end up recanting that statement after trying mushrooms when they are moonlighting as your favorite omnivore-centric dishes!
Back in my pre-vegan days, I loved Philly cheese steaks and these oyster mushroom sliders definitely hit the spot every time! These are usually a go-to for nights we're "watching the game" (cuz I am really not watching and just there for the food).
WHAT DO OYSTER MUSHROOMS TASTE LIKE?
Oyster mushrooms have a very mild flavor and chewy texture. They will take on the flavor profile that they are seasoned with. You can fry them, add them to
WHERE DO I FIND OYSTER MUSHROOMS?
You can find oyster mushrooms at specialty grocery stores, farmers markets or from a mushroom distributor/supplier. Many of them have online stores and sell kits that you can grow on your own. I have also found them at my local Asian/Filipino market as well as specialty produce markets.
KITCHEN ITEMS YOU’LL NEED:
Cutting Board and knife for veggies
Mixing bowl for mushrooms
Frying pan
Cooking spoon/Spatula
Baking sheet for sliders
STORAGE AND REHEATING COOKED OYSTER MUSHROOMS
Your oyster mushroom and veggie mix will last about 4-5 days in the refrigerator placed in an air tight container. You can freeze cooked oyster mushrooms for up to one month as long as it is is an air tight container/bag.
To reheat this mix, I prefer to do so in a pan on low heat stovetop. If you prefer, you can microwave on lower heat.
HOW TO MAKE VEGAN PHILLY CHEESESTEAK SLIDERS
This recipe is so easy. I know I say it very often--I really only prepare easy vegan meals, because as a busy entrepreneur, blogger/content creator, caregiver (and much more), I do not have energy to cook anything that is too complicated or with too many steps/ingredients.
Servings: This recipe yields enough oyster mushroom & veggies for 6 sliders.
INGREDIENTS
About 1/2 a pound of Oyster mushrooms, I used 2 clusters of oyster mushrooms (shown above)
1/2 a green bell pepper, thinly sliced
1/2 a red bell pepper, thinly sliced
1/2 a yellow bell pepper, thinly sliced
1/3 of a medium yellow onion, finely sliced
1/2 small jalapeno, thinly sliced, seeds removed
2.5 tbsp of oil (1/2 tbsp for mushroom coating, 2 tbsp for sautéing), I used grapeseed oil (you can also use avocado oil spray instead)
2 tsp of Cajun Seasoning
2 tsp of garlic powder
2 tsp of onion powder
1 tsp of chili powder
2 tsp of smoked paprika
2 tbsp of coconut aminos (you can sub with soy sauce)
6 vegan-friendly slider buns, I used Pretzilla slider buns
Vegan butter for slider buns*
4 slices of vegan cheese**, I used Follow Your Heart smoked gouda
Optional: Avocado topping for top slider buns
*I used sliders for this recipe, but feel free to use a baguette, regular bread or even in a wrap
**Provolone is traditionally the cheese that is used on a Philly cheesesteak, but I have used Smoked Gouda and Pepperjack vegan cheese and they all taste great! I love Follow Your Heart and Good Planet vegan cheeses because they taste great and melt very well.
INSTRUCTIONS
- Pre-heat oven to 350 degrees and butter your slider buns
- Clean mushrooms by wiping them with a damp towel
- Pull mushrooms apart into thin slices
- Put sliders in the over until buns are lightly browned; about 4-5 minutes (I always set a timer so I don't have burnt slider buns!)
- Add 1/2 tbsp of oil, Cajun seasoning, garlic powder, onion powder and chili powder; hand toss and work seasonings into mushrooms and set aside
- Add remaining oil to pan on low-to-medium heat
- Once oil is warmed, add peppers, onions, jalapenos to pan; stir and let simmer on low heat for about 4-5 minutes
- Add mushrooms and coconut aminos to your pan; stir and let simmer for an additional 3-4 minutes on low-to-medium heat
- Evenly distribute your mushroom and veggies in your pan with a spatula or cooking spoon and add vegan cheese slices
- Turn heat to low and cover; let simmer for an additional 5 minutes or until cheese had melted.
- Carefully divide up and transfer your cheese-coated Philly mixture onto your bottom slider buns with a spatula
- If using avocado on your slider buns, add it to your top buns
- Enjoy!
Ideas for sides:
Potato chips
Potato salad
French fries
Steamed veggies
Fresh fruit
Did you make this recipe? Don’t keep it to yourself! I wanna know! Tag me on social (all of my platforms are along the top right of my site).