Funk Meets Fire: Pulled Mushroom Sliders with Fermented Jerk Pineapple Relish
Fermentation doesn’t have to be subtle. Sometimes, it’s loud — bright, spicy and packed with personality.
This fermented jerk pineapple relish leans all the way in, combining juicy pineapple and citrus with heat, herbs and warming spices for a condiment that evolves over time.
As it ferments, the fruit softens and its flavors deepen, giving way to a tangy, slightly funky taste that amplifies the pineapple’s sweetness and yields a bold, complex bite inspired by Caribbean jerk seasoning.
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That intensity carries through in these pulled mushroom sliders, where oyster mushrooms mimic the texture of slow-cooked meat and absorb the richness of caramelized onions and cumin. A quick spicy mayo adds creamy heat.
Stacked onto toasted slider buns, each bite is juicy, spicy and deeply satisfying — a plant-based take on barbecue that proves fermentation can bring both balance and boldness to the table.
**Recipe developed in collaboration with Health-Centered (formerly Plant-Based) Program student Kriti Gupta.
Ingredients
Fermented Jerk Pineapple Relish
Yield: 1 quart-sized jar
- 6 lemons, deseeded & diced
- 1 ¾ cups sugar
- 1 cup yuzu juice
Gluten-Free Almond Cakes with Fermented Yuzu-Lemon Syrup
Yield: 12 small cakes
- 1 cup agave nectar
- 6 eggs
- 1 orange, zested & juiced
- 3 cups blanched almond flour
- 2 cups fermented yuzu-lemon syrup
Directions
Fermented Yuzu-Lemon Syrup
- Add lemons and sugar to a bowl.
- Massage and allow mixture to rest a few minutes.
- Pack mixture, along with any residual liquid, into a sterilized, quart-sized glass jar.
- Pour in yuzu juice.
- Add fermentation weight. Fasten lid and attach carboy.
- Ferment at room temperature 1 to 3 weeks, stirring every few days.
Gluten-Free Almond Cakes with Fermented Yuzu-Lemon Syrup
- Preheat oven to 350º F.
- Oil the inside of a silicone cake mold with 12 small cavities.
- Whisk agave, eggs, orange zest and juice in a bowl until combined.
- Slowly fold in almond flour until a uniform batter forms.
- Pour batter into molds and bake 20 to 30 minutes, or until golden and firm to the touch. Allow cakes to cool.
- Top cakes with fermented yuzu-lemon syrup to serve.
