Put the garlic and extra virgin olive oil in a pan and sauté it for a minute.

Add the sliced mushrooms and mix.

Add the white wine and increase the flame to high. As soon as the alcohol evaporates, decrease the flame and let it cook for 5 to 10 minutes.

Add salt to taste and the chopped parsley. Mix well and put the fire off.

When cool, reserve 1 tablespoon of mushrooms and blend the rest into a paste.

Mix together the water, milk, yeast and sugar. Keep aside until it becomes frothy.

In the meantime, beat one of the eggs.

In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.

Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.

Shape the dough into a ball, spray it with some oil and return it to the mixer bowl.

Cover the bowl with cling wrap and let the dough rise until it doubles in volume (at least one hour).

Divide the dough into equal parts and gently roll them into 5 cm – 2 inch balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns. Sprinkle them with carom seeds.

Bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.

When ready, transfer them to a wire rack to cool completely.

Put the mince, Parmigiano Reggiano, egg, breadcrumbs, grated nutmeg, salt and pepper in a bowl and mix all the ingredients very well using your hands.

To shape the patties, I used a 7.5 cm – 3 inch round cookie cutter. Make the patties about 2 cm – ¾ inch thick, press them well and keep them aside.

Put the sliced speck on an oven tray covered with baking paper and bake it until crunchy. Keep aside.

Cut open the buns and lightly toast them. Keep them aside.

Sauté the beef patties in a pan with butter and cook them until done the way you like. Then add the Fontina cheese slices. Remove the burgers, cover them loosely with some aluminium foil to keep them warm.

To assemble your sliders, start your layers with some rocket/arugula, then a slice of tomato, the burger with cheese, the slices of Italian speck and a few mushrooms. Spread some mushroom sauce on the other half of the burger bun and put it on the top of the slider.

Serve immediately with some mini potato roesti (click here for the recipe – just make them the size of a spoonful).