Monday, February 20, 2012

Fennel with Mushrooms

Fennel with Mushrooms recipe by Barefeet In The Kitchen

Have you cooked with fennel before? Or eaten it? Do you love it? Hate it? I have avoided it for years, due to an assumption that it would taste like black licorice. Yes, raw fennel definitely smells like licorice, but it doesn't taste at all like that. We had a huge fennel bulb in our Chow Box this week and I had no idea what to do with it!

I looked up some flavor combinations recommended with fennel in The Flavor Bible and found that there are a lot of uses for it. We were all impressed with the flavor in this simple side dish. I already mentioned to my husband that I want to plant some next year. I can't believe I waited so long to try it. I'm looking forward to cooking with it again.

Fennel with Mushrooms
(printable recipe)

1 tablespoon extra virgin olive oil
1 extra large garlic clove, minced
1/4 cup red onion, slivered thin and cut into 1-2" pieces
1 bulb of fennel, cleaned and very thinly sliced (stalks and leaves removed and saved for another use)
6 large mushrooms, cleaned and sliced to bite size pieces (I used crimini)
kosher salt, to taste
freshly cracked black pepper, generously to taste

In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!

Fennel with Mushrooms recipe by Barefeet In The Kitchen


5 comments:

  1. try ina's fennel and potato gratin...you will be getting up in the middle of the night to eat the leftovers!

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    Replies
    1. Thanks, Kim! I just made a note to try it next time we have fennel. It sounds delicious!

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  2. I've avoided fennel too for the very same reason...so I'm glad to know that I'm wrong! Thanks for sharing, I'll be hunting out some recipes to try it now!

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  3. I was actually looking forward to trying fennel and had it at Craft Steak in Vegas last March. It was a shaved fennel salad with lemon and some other items. I wasn't really wasn't a big fan of it. It was okay.

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  4. We use a very similar recipe raw in the summer with a creamy dressing and the fronds sprinkled over all. Can add sliced radishes as well. Crisp, crunchy, and pretty

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