FENNEL WITH MUSHROOMS
Provided by Mary Younkin
Number Of Ingredients 7
Steps:
- In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!
KALE AND FENNEL SKILLET
I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS
This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
- Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
- Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
- To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.
CHESTNUT MUSHROOM, FENNEL & BACON FUSILLI
Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day
Provided by Chelsie Collins
Categories Dinner, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large saucepan of salted water to the boil. Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened. Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more. Toss in the bacon and fry for 5-6 mins.
- Meanwhile, cook the pasta according to pack instructions. Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
- Drain the pasta, adding a ladle of the cooking water to the sauce. Tip in the pasta and stir to coat. Add the rest of the oil and scatter over the parsley and Parmesan.
Nutrition Facts : Calories 746 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium
TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mushroom Pasta Quick & Easy Dinner Buffet Sausage Fennel Spinach Winter Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 8 main-course servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
- Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
- Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
- Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
- Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 616 milligrams, Sugar 5 grams
PORTOBELLO, SAUSAGE, AND FENNEL DRESSING
In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic side a surprising depth. Make it ahead and refrigerate, then bake just before dinner to check a major dish off your turkey morning to-do list.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h5m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Brush a 2 1/2-to-3-quart baking dish or 9-by-13-inch casserole dish with butter. Shingle bread on a rimmed baking sheet, then bake, flipping once, until golden and very dry, about 15 minutes. When cool enough to handle, cut into approximately 1 1/4-inch pieces. Transfer to a large bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, breaking into bite-size pieces, until browned in places but not cooked through, 4 to 5 minutes. Transfer to bowl with bread.
- Heat butter and remaining 1/4 cup oil in skillet over medium. When butter melts and foam subsides, add onion, celery, fennel, and mushrooms; season generously with salt and pepper. Cook, stirring occasionally, until vegetables are tender but no color has developed, 10 to 12 minutes.
- Transfer to bowl with bread mixture along with sage, thyme, parsley, and 1 cup stock; season with salt and pepper and gently toss to combine. Whisk eggs with remaining 1/2 cup stock. Pour over bread mixture and gently stir to combine. Transfer to prepared dish. Cover with buttered parchment, then foil.
- Bake 35 minutes. Uncover and continue baking until top is crisp and golden brown, 35 to 45 minutes more. Let cool 10 minutes, then serve, topped with fennel fronds and celery leaves.
FENNEL MUSHROOM SKILLET
Make and share this Fennel Mushroom Skillet recipe from Food.com.
Provided by Parsley
Categories Onions
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
- In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
- Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 197.9, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 2.7
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