Mushroom Sliders With Pickled Fennel And Harissa Crème Fraîche

• 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

1. 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.
2. 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.
3. Meanwhile, to make the harissa creme fraiche, combine harissa, creme fraiche and lemon juice in a small bowl. Season to taste.
4. Spread harissa creme fraiche over slider buns. Sandwich with mushrooms, pickled fennel, arugula and parsley to serve.

baby bulb fennel, clove garlic, white balsamic vinegar, sugar, thyme, mushrooms, olive oil, portobello mushrooms, cheddar cheese, crucme, paste, crueme fraueeche, lemon juice, buns, wild arugula, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32247 (may not work)