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.

  • 20 mins preparation
  • 10 mins cooking
  • 30 mins marinating
  • Makes 8
  • Print


Mushroom sliders
  • 2 tablespoon olive oil
  • 8 x 8cm portobello mushrooms (400g)
  • 120 gram vintage cheddar, sliced thinly
  • 8 soft white bread rolls, split
  • 40 gram wild rocket (arugula) leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
Pickled fennel
  • 1 aby fennel bulb (120g), trimmed, sliced thinly
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) white balsamic vinegar
  • 2 teaspoon caster (superfine) sugar
  • 1 tablespoon fresh thyme leaves
Harissa creme fraiche
  • 1/2 cup (120g) creme fraiche
  • 2 teaspoon harissa paste
  • 2 teaspoon lemon juice


Mushroom sliders with pickled fennel and 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.

More From Women's Weekly Food