The Happy Pear vegan oyster mushroom sliders

ingredients | makes 4 | prepare 20 mins | cook 20 mins

For the pesto mushrooms: 100g Waitrose Cooks’ Ingredients Sundried Tomatoes (not in oil) • 3 cloves garlic, peeled • 25g pack basil • 100g cashew nuts • 200g vegetable oil • 4tsp balsamic vinegar • 300g oyster mushrooms. For the subs: 4 white giant baps, sliced in half • 1 avocado, sliced • 50g wild rocket

step 1

To make the pesto, put the tomatoes in a saucepan with hot water, bring to the boil and simmer for 10 minutes until soft. Drain, then squeeze until dry. Add all the pesto ingredients, except the mushrooms, into a food processor with a pinch of salt and whizz until smooth. Don’t over blend - you want the pesto a little chunky.

step 2

Put half of the pesto into a mixing bowl and add mushrooms. Mix well. Skewer the mushrooms onto metal or water-soaked bamboo skewers. Put the mushrooms on a hot part of the barbecue and cook, turning regularly for 6 mins, until they start to char and smell amazing. Remove from the skewers.

step 3

Toast the baps. Add some vegan coleslaw and a few rocket leaves, then top with a decent portion of the pesto mushrooms. Add a couple of slices of avocado and top with the bap lid. Enjoy this next level barbecue sensation!

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