A bread-free take on the hamburger, you can also replace the pastrami with a small slice of cheese for a vegetarian option.
INGREDIENTS
48 bite-sized button mushrooms, stems trimmed flat
olive oil
sesame oil
2 tablespoons sesame seeds, toasted
Filling
2 tablespoons well-flavoured hummus
3-4 slices pastrami
8-10 cherry tomatoes, sliced into 3
24 leaves baby rocket
24 small wooden toothpicks
METHOD
Wipe the mushrooms clean with a damp cloth.
Heat a little olive oil with a dash of sesame oil in a sauté pan until very hot. Cook the mushrooms, rounded side down until well coloured. Turn and cook stalk side down for another minute. The mushrooms should only be 3⁄4 cooked. Transfer to kitchen towels and sprinkle the rounded sides with sesame seeds. Cool.
To assemble: Spread a little hummus on the stem side of each mushroom. Top half the mushrooms with a piece of pastrami that has been folded to the same size as the mushroom, then a slice of tomato and a rocket leaf.
Top with the remaining mushrooms and secure with a toothpick. Try not to overfill the mushrooms as they are designed to be one mouthful. Cover and refrigerate until ready to serve. Makes 24.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.