Mushroom Sliders With Pickled Fennel & Harissa Crème Fraîche

Prep + cook time: 20 minutes (+ standing)
Makes: 8


  • 2 tablespoons olive oil
  • 8 x 8cm portobello mushrooms (400g) (see tips)
  • 120g vintage cheddar, sliced thinly
  • 8 small soft white bread rolls (240g), split
  • 40g wild rocket (arugula) leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves


  • 1 baby fennel bulb (120g), trimmed, sliced thinly (see tips)
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) white balsamic vinegar
  • 2 teaspoons caster (superfine) sugar
  • 1 tablespoon fresh thyme leaves


  • 1/2 cup (120 g) crème fraîche
  • 2 teaspoons harissa paste
  • 2 teaspoons lemon juice


  1. Make pickled fennel: combine ingredients in a medium bowl; stand for 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 the mushrooms with cheddar until melted.
  3. Meanwhile, make harissa crème fraîche by combining all ingredient in a bowl, and adding seasoning to taste.
  4. Spread harissa crème fraîche on roll halves. Sandwich with mushrooms, pickled fennel, rocket and parsley.


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