Cut mushrooms into desired pieces or leave as is. Since this is a slider decide if you like it enclosed or hanging off the bun. I think you know what I like!

Pour BBQ sauce in a medium bowl and add mushrooms. Make sure shrooms are drenched in it. Cover and place in fridge for 20 minutes.

Prep flax for dipping. Mix 2 tbsp of ground flax with 6 tbsp of water in a medium size bowl. Stir well and set aside.

Pour up about 1/2 inch of oil in a deep skillet or fryer. Bring temp to 350 F to 375F over high heat. This is typically medium to medium high on most stove tops.

Combine flour and seasonings in a large bowl or large re-sealable bag. Mix well.

Remove shrooms from fridge. Lift out of the BBQ marinade and dip in the flax. Then toss gently in the flour mixture and coat thoroughly. Shake off any excess flour.

Add mushrooms to oil forming a single layer. If the mushrooms are too crowded they won’t cook evenly and end up soggy. Allow enough room for them to cook and get crispy…the way we like it.

Cook mushrooms until they turn golden brown and are tender throughout. This can take 3-5 minutes. Keep an eye on them and flip when needed.

Once shrooms are cooked thoroughly place on paper towel (on a plate or drying tray).

Repeat process for remaining mushrooms. Sprinkle additional salt and seasoning as desired.

Toast ciabatta bread in the oven or air fryer for 3-5 minutes. Remove and add toppings/spread and the fried shroom.

Enjoy!