Sarah Brown
The combination of fennel and mushrooms is a match made in heaven. The freshness of fennel and the earthiness of mushrooms create a rustic, deeply flavorful dish that can be enjoyed as a side or main course. Whether you're making a simple skillet meal, a hearty pasta, or a sophisticated gratin, fennel and mushrooms are a versatile pairing that can be adapted to suit any palate. With a growing number of vintage cookbooks highlighting this combination, it's clear that fennel and mushrooms are a timeless duo that deserves a place in every food enthusiast's recipe repertoire.
| Characteristics | Values |
|---|---|
| Taste | The freshness of fennel and earthiness of mushrooms complement each other. |
| Recipe Books | The combination of fennel and mushrooms can be found in vintage cookbooks like Perla Meyers' "The Season Kitchen" and Margaret Leibenstein's "The Edible Mushroom". |
| Recipes | Fennel and mushrooms can be used in various recipes, including pasta, gratin, skillet, and salad. |
| Preparation | Recipes vary in preparation methods, with some suggesting cooking fennel and mushrooms together, while others recommend cooking them separately. |
| Side Dish | It can be served as a side dish with meat, such as beef, pork, or roast chicken. |
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What You'll Learn
Fennel mushroom skillet
Fennel and mushrooms is a combination that, according to some, never goes out of style. The freshness of fennel and the earthiness of mushrooms complement each other well.
This recipe is a quick and easy dish that can be served as a side to beef or pork. It is also a good match for chicken or shrimp.
Ingredients:
- Fennel
- Mushrooms
- Olive oil
- Butter
- Shallots
- Garlic
- Vegetable stock
- Salt and pepper
- Parmesan cheese
Optional Ingredients:
- Sage
- Dill
- Chives
- Creme fraiche
Instructions:
- Add olive oil and butter to a large skillet over medium heat.
- Add the mushrooms and cook until browned, about 10 minutes.
- Add the shallots and fennel and cook until they start to soften, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute.
- (Optional) Add the sage and cook for another minute until fragrant.
- Add the salt and pepper and stir.
- Pour in the vegetable stock and mix well, simmering until slightly reduced, about 3 minutes.
- Stir in the Parmesan cheese.
- (Optional) Garnish with fresh fennel greens and additional Parmesan cheese.
This recipe can be adapted to include other ingredients such as leeks, chilli flakes, and shrimp. It can also be served with pasta, adding some of the pasta water and cheese to create a sauce.
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Caramelised mushroom fennel pasta
This recipe is simple, fresh, flavourful, and uses a few easy techniques to yield a delicious result. It is great as a meal for one or to make one big batch for a large group. The caramelisation of the mushrooms and fennel helps develop tons of flavour, making this the perfect plate of pasta to eat.
Ingredients:
- Mushrooms
- Fennel
- Pasta
- Olive oil
- Butter
- Garlic
- Salt
- Pepper
- Chilli flakes
- Leeks
- White wine
- Pecorino or Parmesan cheese
- Lemon zest
- Fresh parsley
Steps:
First, heat half the olive oil in a pan. When hot, add the mushrooms, ensuring the pan is not crowded. Fry until the edges are golden. Do not season your mushrooms with salt as this will draw out their water content. Set the mushrooms aside.
Next, add the remaining olive oil to the pan. Add the thinly sliced garlic, fresh cracked pepper, and chilli flakes. Allow them to bloom in the hot oil. Then, throw in the leeks and fennel, season with salt, and fry until golden and caramelised. Move them around regularly to get an even colour and avoid burning.
Add the white wine to deglaze the pan and let it reduce by more than half. Cook the pasta as per the pack instructions in salted boiling water until al dente. Save a cup of the pasta water and drain.
Add the cooked pasta, mushrooms, pecorino or Parmesan, and lemon zest to the pan and toss together. Add in spoonfuls of pasta water until you have a lush sauce that clings to the pasta. Adjust seasoning to taste.
Finally, garnish with fresh parsley and more cheese, if desired. Enjoy!
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Mushroom fennel gratin
Fennel and mushrooms are a great combination, with the freshness of fennel complementing the earthiness of mushrooms. Here is a recipe for a mushroom fennel gratin, a hearty vegetarian main that can be made vegan and gluten-free.
Ingredients:
- Fennel bulbs
- Olive oil
- Brown rice
- Onions
- Mushrooms
- White beans
- Gruyere cheese
- Parmesan cheese
- Breadcrumbs
- Vegetable stock or wine
- Fennel fronds
- Freshly ground black pepper
- Salt
Method:
First, slice the fennel bulbs and coat them in olive oil. Roast the fennel in the oven. While the fennel is roasting, cook the brown rice, saute the onions and mushrooms, grate the gruyere, and prepare the Parmesan breadcrumbs. In a large bowl, mix the rice, beans, mushrooms, cheese, vegetable stock or wine, fennel fronds, pepper, and salt.
Spread the mixture into a gratin or casserole dish and top with the roasted fennel and breadcrumbs. Bake in the oven for about 20 minutes, until golden brown and crispy.
Variations:
To make this recipe vegan, you can substitute vegan cheese for the gruyere and Parmesan, or leave out the cheese altogether and add more garlic. To make it gluten-free, use gluten-free breadcrumbs.
You can also add sausage, penne pasta, or heavy cream to create a heartier dish. Simply saute the fennel until translucent, add the mushrooms and cook until golden brown, then add garlic and saute for two minutes. Mix in the cream and simmer until reduced by half. Toss the pasta and sausage with the cream mixture, pecorino, and mozzarella cheese. Distribute the mixture into a casserole or baking dish, top with the remaining cheese, and bake until golden brown.
Enjoy your mushroom fennel gratin!
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Fennel mushroom recipe from vintage cookbooks
The combination of fennel and mushrooms is a vintage recipe that has been around for ages. It is a great match, with the freshness of fennel complementing the earthiness of mushrooms.
A popular vintage cookbook from 1973, "The Seasonal Kitchen: A Return to Fresh Foods" by Perla Meyers, features an easy and delicious fennel mushroom recipe. This recipe is a simple twist on everyday sauteed mushrooms with the addition of dill, chives, fresh fennel, and a touch of creme fraiche.
Ingredients:
- 1 bulb of fennel, cleaned and thinly sliced (stalks and leaves removed)
- 6 large mushrooms, cleaned and sliced into bite-sized pieces (crimini or any variety of your choice)
- 1-2 tablespoons of olive oil
- 1 small onion, diced
- 2-3 cloves of garlic, minced
- 1 teaspoon of fresh dill, chopped
- 1 teaspoon of fresh chives, chopped
- Salt and pepper to taste
- A small dollop of creme fraiche or sour cream
Instructions:
- In a large skillet, heat olive oil over medium heat.
- Add the onion and saute for a few minutes until translucent.
- Toss in the sliced fennel and continue sauteing for 3-4 minutes until it starts to soften.
- Add the garlic and saute for another minute, stirring frequently.
- Mix in the chopped dill and chives, stirring to combine.
- Season the mixture with salt and pepper according to your taste.
- Finally, add the sliced mushrooms and saute for about 5 minutes until they are cooked but still slightly firm.
- Just before serving, stir in a small amount of creme fraiche or sour cream. This adds a creamy dimension to the dish without overwhelming the other flavors.
This recipe is a delightful side dish to serve with beef, pork, or chicken. It can also be served over potatoes or tossed with pasta for a heartier meal.
Enjoy the wonderful combination of fennel and mushrooms, a vintage treat that is simple, fresh, and full of flavor!
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Mushroom, fennel and sage pasta
The combination of fennel and mushrooms is a match made in heaven. The freshness of fennel and the earthiness of mushrooms complement each other perfectly. This mushroom, fennel, and sage pasta recipe is a delicious and quick vegetarian meal that can be prepared in just 20 minutes. Here is a step-by-step guide to making this mouthwatering dish:
Ingredients:
- Mushrooms
- Fennel
- Sage
- Shallots/Onion
- Garlic
- Olive oil
- Butter
- Vegetable stock
- Parmesan cheese
- Pasta of your choice
- Salt and pepper to taste
- Optional: Chilli flakes, leeks, white wine, lemon zest, parsley, pecorino cheese
Instructions:
First, bring a large pan of water to a boil and add the pasta, cooking according to the package instructions or until al dente, usually around 11 minutes. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they develop a golden-brown colour, which should take about 10 minutes. Next, add the chopped shallots or onions and fennel, stirring occasionally until they begin to soften, which will take around 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional minute, followed by the sage. Continue cooking for another minute until the aroma of sage fills your kitchen. Season with salt and pepper, and then pour in the vegetable stock. Let the mixture simmer for about 3 minutes until slightly thickened. Finally, stir in the grated Parmesan cheese.
Once the pasta is cooked, drain it and combine it with the mushroom-fennel sauce, tossing everything together. If the sauce seems too dry, add a small amount of the pasta water to adjust the consistency.
Serving Suggestions:
Serve this delicious pasta garnished with freshly chopped fennel greens and an extra sprinkle of Parmesan cheese. A drizzle of good-quality olive oil will add a nice gloss to the dish and enhance the flavours. Enjoy this hearty vegetarian meal with a side of crusty bread, such as a sesame loaf, and a glass of wine.
Tips and Variations:
This recipe is very versatile and can be customised to your taste preferences. You can use any variety of mushrooms, but a mix of Swiss, oyster, and brown mushrooms will lend a unique texture and depth of flavour. When browning the mushrooms, be patient and avoid seasoning them with salt too early, as it can make them watery. Instead, season them after removing from the pan.
Additionally, you can caramelise the fennel and leeks by frying them until they achieve an even, golden colour. Adding a splash of white wine to deglaze the pan and reducing it will further enhance the flavours. If you're feeling adventurous, try including chilli flakes, lemon zest, or a combination of cheeses like pecorino and Parmesan to create a truly indulgent dish.
This mushroom, fennel, and sage pasta is a wonderful option for a quick weeknight dinner or a special occasion, and it also makes fantastic leftovers. So, get your aprons ready and impress your taste buds with this delightful fusion of flavours!
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Frequently asked questions
You can make a fennel and mushroom pasta by cooking the mushrooms, fennel, and other ingredients in a skillet, and then tossing them with pasta. Another option is a roasted fennel, mushroom, and white bean brown rice gratin, which involves roasting fennel slices coated in olive oil, and then mixing them with rice, beans, mushrooms, cheese, and other ingredients, before baking the mixture.
Raw fennel has a slightly sweet anise/licorice flavor. When cooked, it becomes even sweeter. Mushrooms have a meaty chew to them.
Fennel and mushrooms can be served as a side dish with beef or pork. They can also be served with a hearty leafy green salad or a seasonal vegetable.
Some other ingredients that can be added to fennel and mushrooms include olive oil, butter, shallots, garlic, onion, leek, scallions, mozzarella, almonds, serrano pepper, spinach, feta, Parmesan, black pepper, mustard, sunflower seeds, vegetable stock, salt, and pepper.
