Moraccan Mushroom Sliders

Recipe courtesy of Kimball C. Jones, food and wine consultant


Yield: 6 servings


6 each, slider buns, 1.5 ounce apiece
6  each portabella mushrooms, small, 1 ounce each
Kosher salt, to taste
Freshly ground black pepper, to taste

1/2 bulb onion, thinly sliced
4 cloves garlic, smashed and chopped
1 Meyer lemon, juice only
1 Eureka lemon, juice and finely chopped zest
1/2 cup extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon mild Hungarian paprika

Tomato-Harissa Jam
1 can whole peeled tomatoes, 28 ounce can
1 tablespoon tomato paste
1 tablespoon harissa


Clean mushroom caps and remove their stems. Combine ingredients for the Chermula in a bowl. Transfer to ziplock bag and add mushroom caps. Marinate for a minimum of 2 hours, turning mushroom caps oftern.

For Tomato-Harissa Jam: Drain tomatoes, reserving liquid. Remove seeds from tomatoes and finely chop. Combine chopped tomatoes with reserved liquid and tomato paste in a non-corrosive saucepan. Bring to a simmer and slowly cook down until all liquid has evaporated. Cook for a few minutes more, stirring constantly. Do not allow to scorce. Season to taste with harissa and set aside

For each serving, to order: Prepare a medium fire in a grill. Remove mushrooms from marinade and season with Kosher salt and freshly ground black pepper. Grill each side until light golden brown. Spread Tomato-Harissa Jam on buns and finish with grilled cap.


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