Name: Mushroom sliders with pickled fennel and harissa creme fraiche
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

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.

Makes 8

Prep

20M

Cook

10M

Marinate

30M

Total

30M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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