Brown Butter Mushroom Sliders with Brie

Prep Time: 10 mins, Cook Time: 15 minutes

Makes 6 sliders

6 brioche sliders, or two brioche burger buns
100g assorted oyster/king mushrooms, (for this recipe we used pink and yellow oyster mushrooms)
1 tsp dark soy sauce
1 tsp black vinegar, can use balsamic as an alternative
50-100g brie cheese, sliced, make it as cheesy as you wish!
40g rocket
40g unsalted butter
1 tbsp truffle oil, for extra decadence
1tbsp olive oil, for frying
Salt and pepper, to taste


Clean off residual dirt from mushrooms, remove woody bases and separate mushrooms.

Heat fry-pan to medium heat, once oil is shiny, add butter and let the butter foam until it begins to brown and gives off a nutty aroma.

Add soy sauce and black vinegar and mix through browned butter.

Add mushrooms and toss liberally, coating mushrooms until there slightly cooked through and have soaked up the butter sauce.

While sautéing mushrooms, slice brioche buns in half and toast on a dry pan or flat toaster till golden, remove from heat.

Remove mushrooms from pan and place in small bowl

Construct your slider! Start with rocket, sliced brie, top with the mushrooms, finish with cracked salt and pepper and truffle oil.

Tips: This recipe is great for meat free Mondays! The “meatiness” of the mushrooms will convince any meat eater that they’re not missing out! Can use any kind of mushroom you like, though we recommend the WAGOGA mushroom range you can find in store!


Recipe by Ryan Adair – The Good Grocer Head Chef