Shiitake mushroom sliders with sweet potato bun
Servings Prep Time
6-8Slider 15minutes
Cook Time
20minutes
Servings Prep Time
6-8Slider 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Wash your sweet potatoes, and slice them into rounds about a half an inch thick. Light coat them with olive or coconut oil and place them on a baking sheet. Place in the oven for approx. 20 minutes (checking throughout, and flipping once). You want the potatoes to be soft enough to eat, but firm enough to hold up a burger. Cook for a little longer than 20 minutes if needed.
  3. Lather your washed, de-stemmed shiitake mushrooms with coconut oil – you may need more than the 1-2 tbsp I suggested, so use more as needed. These mushrooms really soak up the oil. Make sure they’re covered well and set aside.
  4. Place the walnuts, garlic, and salt/pepper to taste in a food processor or high speed blender, and blend until you have created a bread crumb consistency.
  5. First coat the underside of the mushrooms well with the walnut crumbs. Press the walnut crumbs into the mushroom so that it sticks. Do this for all mushrooms and place on a baking sheet. If you have some walnut left over, place on the top of the mushroom – if not, that’s ok! Now place them in the oven for 20 – 30 minutes, flipping once around the 15 minute mark. You want to walnuts to be golden brown on the one side.
  6. While these are baking, slice your onion into whatever size you prefer for sautéed onions. I did a bit of a thicker cut with mine for this recipe, and it turned out well. Add to a pain with coconut oil over medium heat, and sauté until brown.
  7. Place 1-2 avocados in a bowl, and mash together with salt and pepper. Set aside. Cut up your tomatoes, lettuce, and any other toppings you wish!
  8. Once your burgers and sweet potatoes are done, take them out of the oven and let cool for about 5 minutes. Now top them however you want ’em and enjoy!

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