{"id":69042,"date":"2021-05-14T11:26:10","date_gmt":"2021-05-14T09:26:10","guid":{"rendered":"https:\/\/www.faithful-to-nature.co.za\/blog\/?p=69042"},"modified":"2021-05-14T11:31:28","modified_gmt":"2021-05-14T09:31:28","slug":"mushroom-sliders-with-pickled-fennel-harissa-creme-fraiche","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/mushroom-sliders-with-pickled-fennel-harissa-creme-fraiche\/","title":{"rendered":"Mushroom Sliders With Pickled Fennel &#038; Harissa Cr\u00e8me Fra\u00eeche"},"content":{"rendered":"\n<p>Prep + cook time: 20 minutes (+ standing) <br>Makes: 8<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ul><li>2 tablespoons olive oil<\/li><li>8 x 8cm portobello mushrooms (400g) (see tips)<\/li><li>120g vintage cheddar, sliced thinly<\/li><li>8 small soft white bread rolls (240g), split<\/li><li>40g wild rocket (arugula) leaves<\/li><li>1\/2 cup loosely packed fresh flat-leaf parsley leaves<\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">PICKLED FENNEL<\/h3>\n\n\n\n<ul><li>1 baby fennel bulb (120g), trimmed, sliced thinly (see tips)<\/li><li>1 clove garlic, crushed<\/li><li>1\/3 cup (80ml) white balsamic vinegar<\/li><li>2 teaspoons caster (superfine) sugar<\/li><li>1 tablespoon fresh thyme leaves<\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">HARISSA CR\u00c8ME FRA\u00ceCHE<\/h3>\n\n\n\n<ul><li>1\/2 cup (120 g) cr\u00e8me fra\u00eeche<\/li><li>2 teaspoons harissa paste<\/li><li>2 teaspoons lemon juice<br><\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ol><li>Make pickled fennel: combine ingredients in a medium bowl; stand for 30 minutes. Before serving, drain fennel mixture; discard liquid. <\/li><li>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. <\/li><li>Meanwhile, make harissa cr\u00e8me fra\u00eeche by combining all ingredient in a bowl, and adding seasoning to taste.<\/li><li>Spread harissa cr\u00e8me fra\u00eeche on roll halves. Sandwich with mushrooms, pickled fennel, rocket and parsley.  <\/li><\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">TIPS<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ol><li>Try to choose mushrooms that are the same size as the rolls, otherwise you may need to double the number of mushrooms. <\/li><li>You can reserve the fennel fronds when trimming the fennel and include in your sliders, if you like. <\/li><li>Harissa cr\u00e8me fra\u00eeche can be made a day ahead; refrigerate in an airtight container.<\/li><\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/www.faithful-to-nature.co.za\/food\/fresh\" target=\"_blank\" rel=\"noreferrer noopener\"><img fetchpriority=\"high\" decoding=\"async\" width=\"769\" height=\"250\" src=\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/luckyharvest-productpagedisplaybanner1b-4.png\" alt=\"\" class=\"wp-image-68952\" srcset=\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/luckyharvest-productpagedisplaybanner1b-4.png 769w, https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/luckyharvest-productpagedisplaybanner1b-4-300x98.png 300w, https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/luckyharvest-productpagedisplaybanner1b-4-700x228.png 700w\" sizes=\"(max-width: 769px) 100vw, 769px\" \/><\/a><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Prep + cook time: 20 minutes (+ standing) Makes: 8 INGREDIENTS 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&#8230;<\/p>\n","protected":false},"author":31,"featured_media":69092,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,131,121],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mushroom Sliders With Pickled Fennel &amp; 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