Fast Saute Of Fennel And Mushrooms

1 large fennel bulb, with leaves
1/2 pound whole mushrooms
3 tablespoons butter
1 tablespoon oil
Salt and freshly ground pepper

Wash and trim fennel, then quarter and thinly slice bulb, discarding core; you should have 2 1/2 to 3 cups sliced fennel. (If you have less, simply adjust the recipe accordingly.) Mince 1/4 cup of leaves and set aside. Slice mushrooms the same thickness as the fennel. Heat 1 tablespoon of the butter with the oil, and when foamy, add mushrooms; cook over medium-high heat until browned, about 3 minutes; remove and set aside. Add remaining butter and fennel to pan, and cook over medium heat until fennel is softened but still crunchy. Add mushrooms and stir together for a moment. Season with salt and pepper and stir in minced fennel leaves.

Serves 4.

From, from “Victory Garden Cookbook.”

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest