Photo: Andrew Ridley
Fennel Mushrooms
10 ingredients
5 min + 7 min
Serves 2-3.
openrecipes
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
Estimated Nutrition (whole recipe, rough)
283
Calories
5g
Protein
26g
Fat
12g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Watercress | 1 cup (34g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces mushrooms, brushed clean
- 1 tablespoon unsalted butter
- a few pinches 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes