Grilled Portobello Carpaccio Slider

Recipe Date: July 28, 2026

Cook time: 2 hours (45 minutes active)

Servings: 2

Measurements: Imperial (US)

Ingredients

Marinade

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon Kosher salt
¼ teaspoon fresh ground pepper

Sliders

6 slider rolls, split and buttered
2 portobello mushrooms
Lemon Juice to taste
1 cup arugula
¼ cup shaved parmesan

Peppercorn Sauce

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, minced
3 sprigs fresh thyme
1 cup brandy
2 cups beef stock
2 cups heavy cream
2 tablespoons corn starch
2 tablespoons grainy mustard
½ cup green peppercorns in brine, drained

Directions

Mix marinade ingredients together in a small bowl. Place the portabella mushrooms in a zip lock bag and pour the marinade over the mushrooms. Close the bag so it does not leak. Let the mushrooms marinate for 2 to 24 hours.

Preheat your grill to medium high heat. Place the mushrooms on the grill and cook for about 4-5 minutes per side until they have nice, dark grill marks and are tender but not mushy. To slice, place the mushrooms flat on a cutting board, gill side down, and slice as thin as possible. While you are building the sliders, place the mushrooms back in the marinade and add a little lemon juice.

To make the peppercorn sauce, heat the oil in a medium sized frying pan, add the shallots and garlic. Cook until they are golden in color and add the thyme. Turn off the heat and add brandy and flambe using a long kitchen match. After the flame dies down, return to the heat, add stock and reduce by half. Strain out solids. Add the cornstarch to the cream and mix until combined, then add it to the pan along with the mustard. Reduce by half again, then shut off the heat and add the green peppercorns.

To Build

Toast the slider buns on a hot griddle or large pan until golden brown. Remove them from the pan and layer 1/6 of a portobello mushroom to each of the bottom halves of the bun. Ladle a tablespoon of sauce over the mushrooms and top with arugula and parmesan, finish by placing the top of the bun on the slider.

Serve with glasses of Myka Estates Cabernet Sauvignon.