Smoky Adobo Mushroom Sliders with Charred Tomato Jam

Introduction

Hey there! Today we’re bringing the soul of a foggy coastal pub right into the sunshine. Think of these as the ultimate Northern California handhelds—meaty grilled mushrooms drenched in a sun-drenched adobo, tucked into toasted masa buns. It’s smoky, bright, and perfect for sharing with a crisp glass of local pét-nat or a chilled verjus sparkler. This is unfussy coastal comfort at its finest.

Ingredients

• 1 lb King Trumpet and Oyster mushrooms, torn into bite-sized strips
• 2 tbsp Sonoma extra virgin olive oil
• 1/4 cup chipotle in adobo sauce, pureed
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 6 small slider-sized masa buns or sourdough rolls
• 2 large heirloom tomatoes, sliced 1/2-inch thick
• 1 tbsp verjus or fresh lemon juice
• 1/2 cup vegan avocado-oil aioli
• 1 tbsp non-pareil capers, roughly chopped
• 1/4 cup fresh cilantro and Italian parsley, finely minced
• 1 ripe Hass avocado, thinly sliced
• Handful of pickled Fresno chiles
• Flaky sea salt and cracked black pepper to taste

Instructions

1. Preheat a heavy cast-iron skillet or an outdoor grill over medium-high heat. If you can, use almond wood for a sweet, nutty smoke profile.
2. In a large bowl, whisk together the olive oil, adobo sauce, smoked paprika, and minced garlic.
3. Toss the torn mushrooms in the adobo mixture until every crevice is coated.
4. Sear the mushrooms in the hot skillet or on a grill basket until the edges are crispy and charred, about 8 to 10 minutes, stirring occasionally.
5. While the mushrooms cook, place the heirloom tomato slices directly on the grill or a separate hot pan for 60 seconds per side until they show char marks. Transfer to a small bowl and mash gently with the verjus and a pinch of salt to create a chunky, rustic jam.
6. In a small ramekin, fold the chopped capers and fresh herbs into the vegan aioli.
7. Split the buns and toast them lightly until golden.
8. Build the sliders by spreading a thick layer of the herb-caper aioli on the bottom bun. Pile on the smoky mushrooms, followed by a spoonful of the charred tomato jam.
9. Top with a slice of avocado and a few pickled Fresno chiles for a hit of acid and heat.
10. Serve immediately while the mushrooms are still sizzling.

There you have it—a little piece of the Pacific coast on a plate. This dish is all about the layers: the deep wood-fired char, the sweetness of the heirloom tomatoes, and that creamy, briny herb finish. Pull up a chair, grab a cold drink, and enjoy the peak of the season. Stay sun-drenched, friends!

Emily