In a large skillet, heat two Tbsp. of olive oil over high heat.

Add in the sliders, about 5 at a time, and sear 2 minutes per side. Remove from pan and set aside. Repeat with the remaining sliders.

Turn the heat down to medium and add in the chopped onion and ½ tsp. salt. You may need to add in another Tbsp. of olive oil.

Sauté for 5 minutes until the onions are soft and translucent.

Add in the sliced mushrooms and sauté another 3-4 minutes until softened.

Add the wine and chicken stock and stir, making sure to break up the bits that may be stuck to the pan.

Bring the mixture to a boil, then reduce it to a simmer for about 10-12 minutes or until most of the liquid has evaporated and you have a thick sauce.

Add in the parve sour cream, stir to combine, and turn off the heat.

In a small pot, melt the margarine or Earth Balance. Add the garlic powder and chopped fresh parsley and stir. Keep on low heat.

Place slider on bun and top with mushroom sauce.

Cover the pan with foil and bake at 350 degrees F. for 15 minutes.

Remove from oven and brush tops with “butter.” Serve immediately.