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Yield: 3 to 4 servings
1 | bulb | Frieda's Fennel, scrubbed | |
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Chicken broth or water | |||
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2 | Tablespoons | olive oil | |
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3 | packages | Frieda's Dried Poultry Blend Mushrooms, rehydrated according to package instructions | |
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2 | Frieda's Shallots, peeled and sliced | ||
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1 | clove | garlic, minced | |
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Salt (to taste) | |||
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Pepper (to taste) | |||
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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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