Using clean hands, pull the oyster mushrooms into thin strips.
Cook the mushrooms:
Heat oil in a large skillet over medium-high heat. Add shredded mushrooms in an even layer and cook undisturbed for 4–5 minutes, or until browned on one side. Stir and continue to cook until golden all over.
Add the sliced garlic and salt. Sauté for another 2–3 minutes until the garlic is fragrant.
Lower the heat and pour in the chipotle BBQ sauce. Stir to coat evenly and cook for another 2–3 minutes until sticky and caramelized.
Assemble the sliders:
Prepare the slaw by mixing the mayo, the chipotle powder, salt, and vinegar first. Add the sliced red cabbage and mix. Test for seasoning and adjust if necessary.
Toast slider buns. Spoon BBQ mushrooms onto each bottom bun, top with slaw, and finish with the top bun. Serve hot.
Notes
If you don’t have oyster mushrooms, use portobello, white button, or even jackfruit as a substitute.
Toasting the buns adds texture and keeps them from getting soggy.
Make the chipotle BBQ sauce ahead of time—it keeps in the fridge for up to a week.
For a gluten-free option, use gluten-free buns or serve over baked sweet potatoes.