Mushroom Sliders with Pickled Fennel and Harissa Creme Fraiche

2 - Lunch, Main

Prep Time: 20 min Cook Time: 10 min Servings: 8 Source:

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

Directions

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.

Nutrition

Serving Size: Makes 8