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Braised Fennel with Shallots and Mushrooms

Autumn Bounty

Yield: 3 to 4 servings

Ingredients

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Directions:

Trim stems off fennel bulb to within 1/4- inch of bulb. Reserve some leaves for garnish. Cut fennel into quarters; slice crosswise.

Place fennel in saucepan with broth or water to cover. Bring to a boil; reduce heat. Simmer, partially covered, for 15 minutes or until tender.

Drain and remove fennel.

In same pan, heat oil; saute mushrooms with shallots and garlic until tender.

Toss with fennel; sprinkle with salt and pepper.

Garnish with some of the reserved fennel leaves.

Source: Frieda's - the Speciality Fruit Company

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

https://tops.ads.webstophq.com/Recipes/Detail/7609/

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