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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.