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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.