Recipe

April 14, 2023

Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad

Recipe: Suzanne Barr

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This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.

“This is a go-to recipe for our family. There’s so much flavor and texture in each bite, and I feel good serving it because I know how nutrient-dense these mushrooms are.”
— Suzanne Barr

Ingredients

Gochujang Aioli

  • 1 cup homemade or store-bought mayo 1 tbsp Gochujang (Korean chili paste)
    1 tsp lime juice
  • 1⁄2 tsp chili flakes Pinch sea salt

Herb Salad

  • 1⁄2 cup fresh mint
    1⁄2 cup fresh cilantro leaves 1⁄2 cup fresh tarragon
  • 1 tbsp toasted sesame oil 1⁄2 tsp lime zest
  • Pinch salt

Tempura Mushrooms

  • 2 cups sunflower oil
  • 1⁄2 cup white rice flour
  • 1⁄4 cup cold sparkling water
  • 1⁄4 tsp salt
  • Pinch baking soda
  • 1 tbsp finely chopped herbs (like cilantro), optional
  • 2 cups thick-sliced mushrooms (oyster, king oyster or cremini) 8 potato or Hawaiian slider buns (any other slider bun will work)

Directions

Yield: 4

Make Aioli

  1. Place all ingredients into bowl. Mix well. Season with salt, to taste. Set aside.

Make Herb Salad

  1. Remove stems from herbs and roughly chop leaves. Place in bowl with sesame oil, lime zest and salt. Mix well. Set aside.

Make Tempura Mushrooms

  1. Heat oil in deep saucepan over medium heat. (Oil thermometer should read 350°F, or oil will bubble when tested with wooden spoon.)
  2. In small mixing bowl, whisk together rice flour, cold sparkling water, salt and baking soda. Add any preferred spices or freshly chopped herbs or green onions.
  3. Dip mushrooms into batter one at a time and slightly shake off to remove any excess. Immediately transfer to saucepan and fry for 3 to 4 minutes, or until golden brown. Once golden brown, transfer mushroom tempura to plate lined with paper towel to remove excess oil. Repeat with remaining mushrooms and sprinkle a little salt on top.

Assemble Sliders

  1. Slice buns, brush lightly with oil or butter and toast in oven, until golden. Spread top bun with herb salad and bottom bun with aioli. Place mushrooms in middle and enjoy!
Photographer:

Samuel Engelking (Suzanne’s portrait, mushroom sliders)

Source:

This slider comes from Suzanne Barr, former chef at Gladstone Hotel and True True Diner.

Tags: best mushroom dishes best mushroom recipes best veggie dishes Mushrooms shiitake mushroom slider recipe Sliders suzanne barr veggie burgers veggie recipes veggie slider

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