Adapted from Carolynscooking.com. Photo by Judy Gelman
Lettie’s Mushroom Sliders
- 8 Tbsp butter, divided
- 1 Tbsp olive oil
- 1¼ lbs mushrooms, sliced
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 1 tsp thyme leaves, chopped
- ¾ tsp kosher salt, divided
- 1 tsp Worcestershire sauce
- 12 pull-apart slider rolls
- 1 cup grated Gruyère, divided
- 1 cup grated fontina cheese, divided
- 3 Tbsp grated Parmesan cheese
- ¼ tsp garlic powder
Heat oven to 350 F. In a large skillet, over medium, heat 2 Tbsp butter and olive oil. Add mushrooms and cook until golden brown.
Add 4 Tbsp butter, shallot, garlic and thyme. Cook until shallot softens. Add ½ tsp salt and Worcestershire sauce. Cook for 3 minutes, stirring frequently.
Cut rolls in half horizontally, split but not separated. Place bottom buns cut side up on a parchment-lined baking sheet. Sprinkle with half of the Gruyère and fontina cheese. Spoon mushrooms on top, then sprinkle with remaining cheese. Cover with top buns.
Melt 2 Tbsp butter, and place in a small bowl. Stir in Parmesan cheese, garlic powder and ¼ tsp kosher salt. Brush tops with Parmesan mixture.
Bake for 12 to 15 minutes, or until lightly browned and cheese has melted. Cut sliders into individual portions. Serve immediately.
Makes 12 sliders.