Mushroom Slider with BBQ Sauce

3 tbsp coconut oil
1 1/2 lb mushrooms (shitake, portabello, and/or cremini), roughly chopped
1/2 cup finely chopped onion
6 cloves garlic, minced
2/3 cup rolled oats
1/3 cup shredded Parmesan
3/4 cups breadcrumbs
2 large eggs, beaten
1 tsp ground fennel seed
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper

*Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 5-10 minutes, or until brown.
*In large bowl, add mushroom mixture to oats, parmesan, breadcrumbs, eggs, oregano, fennel, salt and pepper. Mix well and let stand for 15 minutes to develop the flavors.
*Shape into small patties for sliders or larger patties for burgers. Heat 2 tbsp oil in large skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

FOR THE BBQ SAUCE:

1 cup stewed whole plum tomatoes, reserve liquid.
½ cup tomato paste

2 cloves garlic

1 teaspoon Dijon

2 teaspoons red miso

1/2 cup brown rice syrup

3 teaspoons apple cider vinegar

1 tablespoon Chinese Five Spice Powder

2 tablespoon kuzu (with 2 cups remaining tomato liquid and/ or water)

** (add 2 teaspoons sriracha hot sauce for extra heat)

*In a blender, puree tomatoes, tomato paste, garlic, brown rice syrup, Dijon, miso, vinegar and spices.

*Add blended mix to a small sauce pot and heat on medium-low for about 5 minutes, or when small bubbles start.

*In a small bowl, combine kuzu with 1/4 c of tomato liquid and create a slurry.

*Add remaining liquid and pour mix slowly into the heated tomato puree. Continue to heat on med-low heat, stirring to prevent lumping. Simmer about 5 minutes and add salt and pepper to taste.