How To Make Fennel Mushroom

Two minutes before the mushrooms are done cooking stir in the fennel. Put them in a serving bowl and toss with about 2 teaspoons of the. Ingredients 8 x 20 cm unsweetened pancakes for the filling butter for frying olive oil for frying 250 g portobellini mushrooms thinly sliced sea salt and freshly ground black pepper 2 large bulbs fennel trimmed and thinly sliced.

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Ingredients 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.

How to make fennel mushroom. Use a fork to whisk the lemon juice and olive oil in a small bowl. Season and remove from the pan. Trim and wash fennel removing top.

Using a mandoline or sharp knife slice the mushrooms very thin. In your largest skillet over high heat melt the butter. Slice the bulbs very thin and put in a salad bowl.

Wash and thinly slice bulb end to make 1 1 2 cups. Add to the salad bowl. Preparation squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.

Heat the butter in a small frying pan and cook the mushrooms and fennel for 4 5 minutes until the fennel has softened and the mushrooms are lightly golden. Saute stirring every minute or so until the mushrooms release their water and brown a bit 4 5 minutes. Rinse and dry the mushrooms and slice thin.

Make the omelette as above using 1 1 2 tablespoons of chopped fennel fronds instead of the herbs. Trim the leaves and most of the stems from the fennel. Add the mushrooms and a few pinches of salt and use a spatula to stir until coated.

Spoon the mushroom mix onto one half then fold the.