Smoked Miso-Hoisin King Oyster Sliders

Introduction

Hey there! It is Emily. Today we are leaning into those lush, grassy park vibes with a dish that is portable, punchy, and packed with that wood-fired soul I love. We are transforming king oyster mushrooms into smoky, shredded 'brisket' and pairing them with charred seasonal asparagus, all tucked into a bun with a hit of miso-maple glaze. It is the ultimate fusion of a California meadow and a Tokyo night market.

Ingredients

• 1.5 lbs King Oyster mushrooms, shredded with a fork
• 1 bunch fresh asparagus, trimmed
• 3 tbsp white miso paste
• 2 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tbsp tamari or soy sauce
• 1 tsp liquid smoke (or use a wood-chip smoker box)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 6 vegan brioche-style sliders or buns
• 1 cup shredded purple cabbage
• 2 tbsp vegan mayo mixed with 1 tsp yuzu juice
• Toasted sesame seeds and sliced scallions for garnish

Instructions

1. In a medium bowl, whisk together the miso, hoisin, maple syrup, tamari, liquid smoke, ginger, and garlic to create the marinade.
2. Toss the shredded King Oyster mushrooms in two-thirds of the marinade until well coated.
3. Preheat your grill to medium-high heat. If using a charcoal grill, add a few soaked fruitwood chips for extra depth.
4. Place the shredded mushrooms in a grill basket and cook for 12-15 minutes, tossing occasionally, until the edges are crispy and charred.
5. Toss the asparagus in the remaining marinade and sesame oil, then grill directly on the grates for 3-4 minutes until tender and marked by the fire.
6. Lightly toast the slider buns on the edge of the grill.
7. Build the sliders by spreading a layer of yuzu mayo on the bottom bun, followed by a generous heap of smoky mushrooms and two or three charred asparagus spears.
8. Top with shredded cabbage, sesame seeds, and scallions before closing the bun.

Wrap these sliders in some parchment, pack your favorite chilled kombucha, and you are ready for the best picnic of the season. These little umami bombs are proof that the best BBQ happens when you bridge the gap between the grill and the pantry. See you outdoors!

Emily