Quick & Easy

Mushroom sliders with pickled fennel and harissa creme fraiche

These vegetarian sliders and packed full of juicy roasted portobello mushrooms, zesty pickled fennel and a creamy harissa sauce. They make the ultimate finger food for entertaining and are easy to prepare.
Mushroom sliders with pickled fennel and harissa creme fraiche


Mushroom sliders
Pickled fennel
Harissa creme fraiche


1.Make pickled fennel: Combine ingredients in a medium bowl; stand 30 minutes. Before serving, drain fennel mixture; discard liquid.
2.Divide oil between two large non-stick frying pans, heat over medium heat. Divide mushrooms between pans; cook, covered, for 5 minutes each side or until golden and tender. For the last 2 minutes of cooking time, top mushrooms with cheddar until melted.
3.Meanwhile, make harissa creme fraiche: Combine ingredients in a small bowl. Season to taste.
4.Spread harissa creme fraiche on roll halves. Sandwich with mushrooms, pickled fennel, rocket and parsley.

Make ahead: Harissa creme fraiche can be made a day ahead; refrigerate in an airtight container. Try to choose mushrooms that are the same size as the rolls, otherwise you may need to double the number of mushrooms. You can reserve the fennel fronds when trimming the fennel and include in your sliders, if you like.


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