Mushroom Sliders With Pickled Fennel And Harissa Crème Fraîche - cooking recipe

Ingredients

None None FOR THE PICKLED FENNEL
1 baby bulb fennel, trimmed, thinly sliced
1 clove garlic, minced
1/3 cup white balsamic vinegar
2 tsp sugar
1 tbsp fresh thyme leaves
None None FOR THE MUSHROOMS
2 tbsp olive oil
8 (3 inch) portobello mushrooms
4 oz aged Cheddar cheese, thinly sliced
None None FOR THE HARISSA CREME FRAICHE
2 tsp harissa paste
1/2 cup creme fraiche
2 tsp lemon juice
8 None slider buns, to serve
1.5 oz wild arugula, to serve
3 tbsp fresh flat-leaf parsley leaves, to serve

Preparation

To make the pickled fennel, combine fennel, garlic, vinegar, sugar and thyme leaves in a medium bowl. Set aside for 30 mins. Before serving, drain fennel and discard liquid.
Divide oil between 2 large nonstick frying pans. Place over a medium heat. Divide mushrooms between pans and cook, covered, for 5 mins per side, or until golden and tender. For the last 2 mins of cooking, top mushrooms with Cheddar.
Meanwhile, to make the harissa creme fraiche, combine harissa, creme fraiche and lemon juice in a small bowl. Season to taste.
Spread harissa creme fraiche over slider buns. Sandwich with mushrooms, pickled fennel, arugula and parsley to serve.