Thursday, October 24, 2013

Crock Pot Momma - Asian Shiitake Sliders


This is IT!  The last recipe rave review before our big giveaway in just TWO weeks!!  Nic will be sharing the details soon so get ready to be a big winner!

Not that I meant to, but it seems as though I have subconsciously chosen recipes that have taken us somewhat around the world.  We kicked off with an Italian-esque Butternut Squash Macaroni then went to Latin America with the Creamy Green Chile Corn Chowder and now we are heading to the East for some amazing Asian Shiitake Sliders.


This recipe was calling to me as I am one heck of a meat-free slider lover; I knew I had to make it.  First things first, I had to get my ingredients and prep everything for the usual "TH switch on" the next morning.

For the sauce:
2/3 cup water
3 teaspoons orange marmalade or apricot preserves (I went with apricot)
1 teaspoon cooked onion, minced
1 teaspoon sesame oil;
1 teaspoon hoisin sauce
1 teaspoon (vegan) Worcestershire sauce
1 teaspoon rice wine vinegar
1 teaspoon low-sodium soy sauce
1/2 teaspoons Sriracha


Shrooms & Bun:
8 ounces shiitake mushrooms, stems removed
6 to 8 slider rolls or dinner rolls for serving (or Hawaiian if you are me and want to eat a half dozen while you cook).


First mix the sauce into a separate bowl and cut the stems off the mushrooms. Then, layer the mushroom caps and pour the marinade over them.  Cook on LOW for 7 to 9 hours. 


Well, I mixed my sauce, de-stemmed my mushrooms and get it all ready for my TH to pour on the marinade and turn on LOW.  I mean, this TW has to work for goodness sake and to think I am only gone 7-9 hours a day is such wishful thinking.  Sadly, that is just not the case so I need my TH to help out.  He executed his task and I came home to the Far East Movement as smells stirred through the house.  I couldn't wait to dive into what was left of those Hawaiian rolls and make my slider!  I tasted a bit of the sauce before hopping in the shower and was surprised at the sweet yet spicy mix that was created with that sauce concoction.  I was pretty excited to say the least.  I threw in some frozen veggies as a side dish and quickly rinsed off my post-gym sweat and got ready to eat.

I broiled my buns for a couple minutes, then took some tongs and fished out some mushroom tops to place a top my browned sweet bread.  I then took a small spoonful of sauce and dumped that right on top to sink in...I was liking what I saw.  


If I knew how to say, "Oh Yeah!!!" in any Asian dialect, I would.  They were great! So flavorful, so "meaty" and juicy.   Paired with some mixed veggies with a sesame dressing, I was thrilled to not be at a restaurant but at my own dinner table. I am surely going to use that sauce mix in the future and continue to utilize these GREAT and healthy recipes; thanks Kathy!!!


Are you ready to be our big Vegan Slow Cooking winner?!   Well stay tuned for Nic's instructions on how to enter...can't wait to see who gets our Thriving mini Crock Pot and Kathy Hester's amazing new book! GOOD LUCK!!!





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