Fennel Mushrooms Recipe
Source: http://www.101cookbooks.com/Fennel is a vegetable with a distinctive anise-like flavor, and mushrooms are widely used in cooking due to their earthy taste and versatility.
Fennel itself has a long history of culinary use and is native to the Mediterranean region. It has been used in Italian, French, and Mediterranean cuisines for centuries. Fennel is often used in salads, soups, stews, and roasted vegetable dishes, adding a unique flavor and aroma to the recipes.
Mushrooms, on the other hand, have been consumed for thousands of years in different cultures across the globe. They are commonly used in dishes from European, Asian, and American cuisines. Mushrooms bring a rich umami flavor and a meaty texture to recipes, making them a popular choice for vegetarian and vegan dishes.
The fennel mushrooms recipe could have originated as a fusion of different culinary traditions or as an innovation by a creative cook or chef. It is likely that the combination of fennel and mushrooms was discovered through experimentation in the kitchen, and over time, the flavors and textures of these ingredients were found to complement each other well.
The recipe could have been developed in home kitchens, popularized in restaurants, or shared through cookbooks and online platforms. Regardless of its exact origin, the fennel mushrooms recipe showcases the delicious combination of fennel and mushrooms, highlighting the flavors and textures of these ingredients in a harmonious and satisfying way.
Fennel Mushrooms Recipe
The mushrooms are great on their own (as pictured), spooned over a thick slab of grilled, garlic-rubbed bread, or over a simple baked potato. They make a fantastic tart or sandwich filling and would be great as a component in a simple fall panzanella. I used nameko mushrooms here, a favorite from my farmers market, but brown mushrooms will work brilliantly as well. To clean mushrooms use a damp paper towel to remove dirt.
Ingredients for the recipe:
12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches of fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil
Directions
1. Cut mushrooms, if needed, into 1/3-inch thick slices. The mushrooms I used, up above, we're mostly left whole.
2. In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two minutes before the mushrooms are done cooking, stir in the fennel. When finished, remove from heat, wait ten seconds, and stir in the creme fraiche. Add most of the dill and chives, pepper, and more salt if needed.
3. Quickly toss the watercress with olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.
Serves 2-3.
Inspired by the Fennel Mushroom recipe in The Season Kitchen, by Perla Meyers, published by Holt, Rinehart, Winston in 1973.
Prep time: 5 min - Cook time: 7 min
Thank you and Bon Appetite!