Portobello Sliders

Ingredients

2 large portobello mushrooms, thinly sliced
¼ cup Fustini's Champagne vinegar
2 tablespoon Fustini's Black Truffle balsamic
½ teaspoon garlic powder
2 tablespoons Fustini's Tuscan Herb olive oil, divided
½ teaspoon salt
1 large white onion, thinly sliced
4 slider buns or ciabatta dinner rolls
1 handful of fresh arugula
1 batch Basil Aioli, recipe follows

Basil Aioli

¼ cup vegan mayonnaise
2-3 cloves garlic, minced
5-6 fresh basil leaves, minced

Hint

Adapted from mydarlingvegan.com

Directions

Step 1.

Begin by marinating the portobello. Cut the mushrooms into ½" strips and set them aside. Mix together wine vinegar, balsamic, garlic powder, 1 tablespoon olive oil and salt in a flat, shallow dish. Place the portobello strips in the marinade, submerging them completely. Allow mushrooms to marinate for at least 30 minutes.

Step 2.

While the mushrooms marinate, heat one tablespoon of olive oil in a medium sauté pan placed over medium heat. Add sliced onions and reduce heat to low. Saute for 15-20 minutes, stirring frequently, until the onions are golden and caramelized. Remove the onions from heat and set aside.

Step 3.

Transfer the portobellos, along with the marinade, into the hot sauté pan. Turn the heat up to medium-high and bring the liquid to a simmer. Heat until the liquid is absorbed and mushrooms are browned and have reduced in size by about 50%.

To assemble the sliders, spread the basil aioli on the bottom side of all four buns. Evenly distribute greens, portobello, and caramelized onions. Top with the other half of the bun and serve immediately.