Mushroom And Brie Slider Recipe

Make the aioli

In a small bowl, combine 1 cup mayonnaise, 1 tsp truffle oil, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, and 1 minced garlic clove. Whisk until smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust truffle oil (add up to another 1/2 tsp if you want a stronger truffle flavor) and seasoning. Stir in 1 tsp finely chopped chives if using. Refrigerate while you prepare the mushrooms so flavors marry.

Prep mushrooms

Wipe mushrooms clean with a damp towel and slice about 1/4" thick. Mince 1 clove garlic and roughly chop fresh thyme leaves.

Sauté mushrooms

Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add sliced mushrooms in a single layer (work in two batches if needed to avoid steaming). Cook undisturbed 2-3 minutes until bottom edges brown, then stir and continue cooking 3-4 minutes until mushrooms are golden and most moisture has evaporated.

Add aromatics

Lower heat to medium, push mushrooms to the center, add the minced garlic and chopped thyme, and sauté 30-45 seconds until fragrant. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to combine and remove skillet from heat. Taste and adjust salt/pepper if needed.

Prepare buns

Slice the 12 mini brioche buns in half horizontally. Arrange both top and bottom halves on a sheet pan. Lightly spread a thin layer of reserved truffle aioli on each bottom half if desired (reserve most aioli for assembly). Top each bottom half with a generous spoonful (about 1 to 1.5 oz) of the sautéed mushrooms so they are slightly mounded but not falling over. On top of the mushrooms, arrange thin slices of brie to cover the mushroom layer (use roughly 2/3 to 3/4 oz brie per slider).

Toast and melt

Place the sheet pan under a broiler or in a 400°F (205°C) oven and heat just until the brie begins to melt, about 3-5 minutes — watch closely to avoid burning. Alternatively, return the skillet to low heat, place topped bottoms into the skillet and cover with a lid for 2-3 minutes to encourage melting. Remove from heat.

Assemble sliders

Spread a thin layer of truffle aioli on the cut side of each top bun. If you already spread aioli on the bottoms, use less on the tops. Place a small handful of microgreens or baby arugula on top of the melted brie if desired (about 1-2 tsp per slider). Cap with the dressed top buns.

Brown tops (optional)

Brush the tops lightly with 2 tbsp melted butter and place the assembled sliders on the sheet pan top-side up. Toast under the broiler 1-2 minutes until tops are golden and glossy. Watch closely to prevent burning.

Serve

Serve warm on a platter with remaining truffle aioli on the side for dipping. Sliders are best served immediately while brie is melty.