Asian Mini Mushroom Sliders

 Looks like a duck, walks like a duck, but does that mean its a duck??? Sliders that look like hamburgers but are in fact asian infused, mushroom bunned, savory sensations. Impress friends and family with this creative appetizer.

Ever wish you could impress friends with creativity and character included in your culinary endeavors?  I watch Iron Chef from time to time and am not only in awe of the flavor combinations, but the presentation gives an immeasurable quality to the chef’s aura. Often times, I find myself throwing pillows at the TV screen when they criticize a dish that appears on a platter with such finesse, it doesn’t seem possible that it may not actually taste phenomenal. My point? Plopping a big spoonful of rice with scattered stir fry will definitely suffice on any weekday evening; however, if you are feeling adventurous or want to show off some sublime culinary skills, I’ve got an easy and impressive appetizer for your next event. Mini mushroom sliders… they look like a hamburger slider but are in fact two mushrooms with asian fusion sandwiched in between.

When thinking of a typical hamburger concoction, consider the big players. The burger patty, tomato, lettuce, mayo, and the bun. My recipe below replaces the ground beef for a soy dipped strip steak square, the lettuce and tomato for an orange and soy marinated slice of carrot and baby bok choy, the mayo transforms into a wasabi infused spread, and the bun becomes two baby bella mushrooms. Shortly after your guests dip their paws on the slider platter, they will be pleasantly surprised to be savoring this gourmet creation.

Tools for the big game:

• 16 Baby bella or crimini mushrooms – large enough to hold up with a toothpick. Cut ends.
• 1 head of baby bok choy – end cut and pieces separated
• 1 fat carrot – sliced into 1/4 inch thick rounds
• 1/4 lb strip steak
• 1 tbsp minced ginger
• 2 1/4 cups soy sauce, 1 cup for bok choy & carrots, 1 cup for steak marinade, 1/4 cup for mushrooms
• 1 cup orange juice
• salt and pepper
• peanut or sesame oil
• 1 tsp wasabi paste
• 1 cup mayo
• toothpicks

In one large ziploc bag, season steak with pepper and marinate in soy with ginger. In another, marinate bok choy and carrots in remaining soy and orange juice. Let both sit in refrigerator for about an hour.

Heat oven to 400 degrees. Drain marinade from veggies. On a baking sheet, coat with oil and lay carrots, bok choy, and mushrooms so that they are spread out. Season mushrooms with salt, pepper, and drizzle with soy. Roast in the oven for about 25-30 minutes or until carrots are softened, bok choy wilted, and mushrooms have raisinated skin like above photo.

Meanwhile, in a medium saute pan, cook steak over high heat for about 2-3 minutes per side. Cut into 1 inch squares.

Mix wasabi and mayo for the spread with a spoon. Get toothpicks ready for assembly line.

For the sliders: layer mushroom, bok choy, steak, carrot, and a wasabi mayo’d mushroom on top. Hold together with toothpick.

Serves 8.